Old-Fashioned Pound Cake
3cups (750 mL)
2 cups (500 mL) sugar
3tsp (15 mL) baking powder
1⁄2 tsp (2 mL) salt
2cups (500 mL) butter, softened
1⁄2 cup (125 mL) low- fat milk
1tsp (5 mL) vanilla
1tsp (5 mL) almond extract
6 eggs
Combine dry ingredients in mixer bowl. Add butter, milk, vanilla, and almond extract. Attach bowl and flat beater to mixer. Turn to STIR Speed and mix about 1 minute. Stop and scrape bowl. Turn to Speed 6 and beat about 2 minutes. Stop and scrape bowl.
Turn to Speed 2 and add eggs, one at a time, mixing about 15 seconds after each addition. Turn to Speed 4 and beat about 30 seconds.
Pour batter into greased and floured 10"
(25 cm) tube pan. Bake at 350°F (180°C) for
1 hour 15 minutes, or until toothpick inserted in center comes out clean. Cool completely on wire rack. Remove cake from pan.
Yield: 16 servings.
Per serving: About 419 cal, 5 g protein, 44 g carb, 25 g fat, 143 mg chol, 378 mg sodium.
VARIATION
Double Chocolate Pound Cake
Add 1⁄2 cup (125 mL) unsweetened Dutch- processed cocoa powder to dry ingredients. Reduce butter to 1 cup (250 mL). Increase milk to 1 cup (250 mL). Omit almond extract. Prepare as directed above. Bake at 325°F (160°C) for
1 hour 20 minutes.
Chocolate Glaze
Melt 1 square (1 oz [30g]) semisweet chocolate and 1 tsp (5 mL) shortening in small saucepan over low heat, stirring to blend. Drizzle over cake.
Yield: 16 servings.
Per serving (cake and glaze): About 390 cal, 6 g protein, 55 g carb, 18 g fat, 99 mg chol, 289 mg sodium.
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