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Pound Cake


Years ago, this fine-textured cake was made using one pound each of flour, butter, sugar and eggs, plus a touch of vanilla or other flavoring. Today, pound cakes are sometimes flavored with flaked coconut, chopped dried fruits or nuts or other added ingredients.


  • 1-1/2 cups sifted, all-purpose flour 1/2 teaspoon salt, optional 1/8 teaspoon ground cinnamon, nutmeg or other spice OR 1 teaspoon vanilla, other extract or flavoring 1 cup butter, softened (2 sticks) 1 cup sugar
  • 4 eggs

Cherry Pecan Pound Cake

Preparation Sift together flour, salt (if desired) and spice (if used). Set aside. In large mixing bowl at medium speed, beat together butter and sugar until light and fluffy. Beat in eggs and flavoring (if used) until well blended. At low speed, gradually beat reserved flour or flour mixture into butter mixture, 1/2 cup at a time, beating just until blended. Pour into greased and floured 9 x 5 x 3-inch loaf pan. Spread evenly. Bake in preheated 325°F oven until cake tester inserted near center comes out clean and cake begins to pull away from sides of pan, about 60 to 70 minutes. Cool on wire rack 10 minutes. With narrow spatula or knife, loosen cake from pan and gently shake onto wire rack. Cool completely. Variations Blueberry - Fold 1 cup blueberries and 1/4 cup chopped almonds into prepared batter. Bake as above. Butter Pecan - Substitute firmly packed brown sugar for granulated sugar. Fold 1/3 cup chopped pecans into prepared batter. Bake as above. Cherry Pecan - Add 1/2 teaspoon almond extract. Fold 1 jar (16 oz.) maraschino cherries, drained and chopped, and 1/4 cup chopped pecans into prepared batter. Bake as above. Lemon - Add 1 teaspoon lemon extract. Prepare batter and bake as above. Provided by American Egg Board

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