Thursday, July 1, 2010
Six Egg Pound Cake
Ok, so the other day, my youngest wanted to make a cake with me. He wanted a white cake, and I wanted to use my new Bundt pan. We decided to make a 6-egg pound cake. My oldest told me that he wanted me to make sure the cake was moist. I felt that since this recipe called for 6 eggs and three sticks of butter, that the cake would be moist.
The cake was moist and full of flavor. I love making cakes and getting help from my little buddies. Going to make another cake this weekend.
Six Egg Pound Cake Courtesy Allrecipes.com
1 1/2 cups butter - softened
3 cups all-purpose flour
2 1/2 cups white sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 1/2 teaspoons vanilla extract
3/4 cup milk
Grease and flour a tube or Bundt pan. Do not preheat oven.
In a medium bowl, mix flour, baking powder and salt. Set aside.
In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well each time. add vanilla.
Add flour mixture alternately with milk. Beat until smooth. Pour batter into tube or Bundt pan.
Place cake into cold oven, set the temperature to 350 degrees F (175 degrees C) and bake for 60 to 90 minutes, or until toothpick inserted into center of cake comes out clean.
Top with confectioners’ sugar or glaze.
I thought next time I might try a raspberry or blueberry sauce on top of the cake. Have a great day!!