COOKING WITH THE SNAP: Pound Cake
Published 1:24 pm Thursday, November 26, 2020
Editor’s Note: As the SNAP turns 140 this year, let’s celebrate the past with some of our favorite recipes of our grandparents, parents, aunts and uncles. Email firstname.lastname@example.org with recipes and a small story about the famous cooks that go with the recipe. Pictures can be included of the cook.
1 lb. butter, softened (I use salted)
3 cups sugar
6 large eggs (I sit my egg on the counter out at least 30 minutes before using)
4 cups all-purpose flour
3/4 cup milk
1 teaspoon almond extract
1 teaspoon vanilla extract
Beat butter at medium speed with a stand or electric mixer until creamy.
Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until yellow yolk disappears. I measure my sugar, flour into separate bowls so I can easily add to the stand mixer and not forget how many cups I’ve added.
Add flour to creamed mixture alternating with milk (I add extracts to the milk before adding to cake batter), beginning and ending with flour. Beat at low speed just until blended after each addition. (The batter should be smooth and bits of flour should be well incorporated; without lumps). Stir in extracts (if you didn’t add before).
Pour into a greased and floured 10-inch tube pan (I use butter to grease my pan and a little flour after greasing bottom and all sides). I use small pottery tube pans and the recipe makes two small cakes, one to give and one to keep.
Bake at 300 degrees for 1 hour and 40 minutes or until a long wooden pick (or cake tester) inserted in center comes out clean. Baking time will vary if using two pans.
Cool in pan on a wire rack 10 to 15 minutes. Remove from pan (I run a butter knife down the outside sides to help with removing), and cool completely on a wire rack.
From the Kitchen of Lori Ivey