Spiced Pound Cake
Yield
8 servingsPrep
20 minCook
75 minReady
105 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
butter
|
|
| 4 | cups |
powdered sugar
sifted |
|
| 6 | large |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ½ | teaspoon |
almond extract
|
*
|
| 3 ½ | cups |
all-purpose flour
sifted |
|
| ¼ | teaspoon |
mace
or nutmeg |
|
| ¼ | teaspoon |
salt
|
|
| ⅔ | cup |
milk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
butter
|
|
| 946 | ml |
powdered sugar
sifted |
|
| 6 | large |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
| 2.5 | ml |
almond extract
|
*
|
| 828 | ml |
all-purpose flour
sifted |
|
| 1.3 | ml |
mace
or nutmeg |
|
| 1.3 | ml |
salt
|
|
| 158 | ml |
milk
|
|
Directions
Preheat oven to 325℉ (160℃).
Grease and flour a 10-inch tube pan or 12-cup bundt pan.
Cream butter and sugar together in mixing bowl until light and fluffy.
Add eggs one at a time, beating well after each addition.
Blend in vanilla and almond extracts.
Sift flour, mace, or nutmeg and salt together; add to creamed mixture alternately with milk, beginning and ending with flour mixture.
Mix well after each addition.
Spoon batter into prepared pan.
Bake for 1 hour and 15 minutes or until toothpick inserted one inch from edge comes out clean.
Cool in pan for 10 minutes; turn out onto wire rack and cool completely.
