Easy-Mix Pound Cake | The Food Maven

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Easy-Mix Pound Cake

Makes about 20 servings

This is a solid, rich pound cake on which to build your dessert fantasies. It makes many servings but stays fresh enough when wrapped well to be eaten without embellishment for about a week. When it becomes dry, top it with fruit macerated in a little liqueur and natural fruit syrup. Toast it and spread it with butter, grate it into cake crumbs for lining cake pans (see the cheesecake recipe) or douse it with rum for the foundation of a refrigerator cake (like tiramisu).

2		cups self-rising cake flour or 1 tablespoon baking powder and 1/2 teaspoon salt placed in a measuring cup with enough plain cake flour to make 2 cups

1/2		pound unsalted butter, at room temperature and cut into tablespoon-sized pieces

4		eggs

1/2		cup milk

1 1/2		cups sugar

1		teaspoon vanilla

In a large mixing bowl, place all the ingredients. With an electric mixer, beat for 5 minutes or until smooth and light lemon color.

Spoon batter into a buttered and floured 10-inch tube pan (or bundt pan) and place in a cold oven. Turn oven on to 350 degrees and bake for exactly 1 hour. Cool cake for 20 minutes in the pan, then remove and let rest at least 4 hours before serving.

- From Cooking In A Small Kitchen. Boston: Little, Brown, 1978. 257p. -

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