This is a fabulous pound cake recipe from Southern Living. I have made it many times and it has always been delicious, which is mostly due to the 4 STICKS OF BUTTER. The original recipe calls for a teaspoon of almond extract, but I reduce that to 1/2 teaspoon because I find almond extract to be very overpowering in large quantities. The recipe also calls for the cake to be baked in a 10 inch tube pan. I wanted to use a pan I found at kitchenkraft because it makes the cake look really special. Since the pan has a smaller capacity than a 10 inch tube pan, I baked the overage in individual pie pans, which I will show in the photos after the recipe.
Million Dollar Pound Cake
2 cups butter, softened
3 cups sugar
4 cups all-purpose flour
3/4 cup milk
1/2 teaspoon almond extract
1 teaspoon vanilla extract
In a large mixing bowl, cream butter until fluffy.
Gradually add sugar, beating until light and fluffy, about 5 minutes.
Add eggs, one at a time, beating well after each addition.
Add flour to creamed mixture alternately with milk, beginning and ending with flour, just until blended.
Stir in extracts.
Pour batter into a greased and floured 10-in. tube pan.
Bake at 300 degrees for about 1 hour and 40 minutes (note: mine was ready in 1 hour and 30 minutes) or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack to cool completely.
Beat butter until fluffy. Add eggs, one at a time. Add remaining ingredients according to the recipe. Pour into prepared pans and bake at 300 for 1 hour and 40 minutes.
This is my cake pan:
I baked the rest of the cake batter in 3 individual pie pans:
The cake will be golden brown:
There is a fruit design on the top and a nice basketweave design on the sides.
Fresh strawberries go well with this cake.
Add a little sugar to chopped strawberries and they will make their own syrup after a few minutes.
Sometimes the best recipes can come from the simplest of ingredients.