2-Step Pound Cake (For a Kitchen Aide Mixer) |
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Prep Time: 20 Minutes Cook Time: 70 Minutes |
Ready In: 90 Minutes Servings: 16 |
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This recipe was published in a Southern Living magazine and my sister and I love it. YOU MUST USE A KITCHEN AID MIXER OR SIMILAR STAND MIXER! You cannot use a hand mixer or rotary bowl mixer. Easy and Yummy. You can glaze with thinned apricot preserves for a little more decadence. I have used the recipe for petit fours baked in a 10 x 15 pan with a poured/dipped fondant. This recipe always brings compliments. Prep time includes cooling. Ingredients:
4 cups flour |
3 cups sugar |
1 lb butter, softened |
3/4 cup milk |
6 large eggs |
2 teaspoons vanilla extract or 1 1/2 teaspoons almond extract |
Directions:
1. Preheat oven to 325 degrees Farenheit.
2. Layer in mixer in order given.
3. Beat at low 1 minute.
4. Scrape sides.
5. Beat at medium 2 minutes.
6. Pour batter into a greased and floured 10 inch tube pan.
7. Bake at 325 for 1 hour and 30 minutes or until it tests done in the middle.
8. Cool in pan for 10 minutes.
9. Remove from pan and cool completely.
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