Gather Round Pound Cake
Fluffy, moist and delicious pound cake.
Yield
16 servingsPrep
5 minCook
60 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | ounces |
butterscotch chips
|
|
| 2 | tablespoons |
instant coffee
|
*
|
| ¼ | cup |
water
|
|
| 1 | cup |
butter
|
|
| 1 ½ | cups |
sugar
|
|
| 3 | cups |
all-purpose flour
|
|
| ½ | teaspoon |
baking soda
|
|
| ¼ | teaspoon |
salt
|
|
| ¾ | cup |
buttermilk
|
|
| 4 | large |
eggs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 173.4 | ml/g |
butterscotch chips
|
|
| 3E+1 | ml |
instant coffee
|
*
|
| 59 | ml |
water
|
|
| 237 | ml |
butter
|
|
| 355 | ml |
sugar
|
|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 2.5 | ml |
baking soda
|
|
| 1.3 | ml |
salt
|
|
| 177 | ml |
buttermilk
|
|
| 4 | large |
eggs
|
|
Directions
Melt together in double boiler butterscotch chips, coffee, and water.
Cream together butter and sugar and add to butterscotch mixture.
Combine flour, soda, salt and add to creamed mixture alternately with buttermilk.
Add eggs one at a time. Beat at medium speed.
Bake in greased 12-cup, 10- inch pan at 350℉ (180℃) for 55 to 60 minutes.
Cool 10 minutes before removing.
