Golden Crown Honey Pound Cake |
|
 |
Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 1 |
|
I found this recipe on the web on a honey site... any recipe that says lemon cherries and pecans and mentions pound cake has my attention... thought I would pass it on Ingredients:
1 cup butter or margarine |
3 eggs |
1/2 cup honey |
1/2 cup sugar |
1 tablespoon vanilla |
1 tablespoon grated lemon peel |
2 cups flour |
1 teaspoon baking powder |
1/4 teaspoon salt |
1/4 teaspoon baking soda |
1 cup whole maraschino cherries, drained |
1/2 cup broken pecans |
Directions:
1. Bring butter and eggs to room temperature. In large mixer bowl, beat butter on medium speed of electric mixer about 1 minute. Gradually add honey, then sugar; beat 5 to 7 minutes after all honey and sugar are added. Add vanilla and lemon peel; mix well. Add eggs one at a time; beat after each addition. Scrape bowl frequently.
2. Combine flour, baking powder, salt and baking soda; mix well. Add flour mixture to egg mixture; beat on low speed only until ingredients are blended; gently stir in cherries and pecans. Pour batter into three* (6 x 3-1/4 x 2-1/2 in.) greased and floured loaf pans. Bake at 325°F 40 to 50 minutes or until wooden toothpick inserted near center comes clean. Cool 15 minutes in pan. Remove from pan; cool completely on wire rack. Makes 3 loaves.
3. *One 9 x 5 x 3-inch loaf pan may be used. Bake at 325°F about 60 minutes
|
|