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Butter Pound Cake

Name: Butter Pound Cake
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 12 servings.
Ingredients: 1 cup butter, softened; 2 cups sugar; 1 teaspoon vanilla extract; 5 large eggs; 2-1/4 cups all-purpose flour; 1/4 teaspoon baking powder; 1/8 teaspoon salt; 3 tablespoons water; GARNISH, optional:; 3 tablespoons light corn syrup; 1 package fresh rosemary sprigs; 1/4 cup sugar, divided; 1/4 cup fresh cranberries; 2 tablespoons fresh blueberries; Confectioners' sugar, optional

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Test Kitchen Approved

Total Time

Prep: 15 min. Bake: 50 min. + cooling

Makes

12 servings

Whether garnished with fresh berries and sprigs of rosemary or just served plain, this rich cake is fabulous. It bakes to a beautiful golden brown and it's definitely a keeper! —Edgar Wright, Silver Spring, Maryland

Butter Pound Cake Recipe photo by Taste of Home

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Ingredients

1 cup butter, softened
2 cups sugar
1 teaspoon vanilla extract
5 large eggs
2-1/4 cups all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt
3 tablespoons water
GARNISH, optional:
3 tablespoons light corn syrup
1 package fresh rosemary sprigs
1/4 cup sugar, divided
1/4 cup fresh cranberries
2 tablespoons fresh blueberries
Confectioners' sugar, optional

Directions

Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan.
Cream butter and sugar until light and fluffy. Beat in vanilla and eggs, one at a time. Whisk together flour, baking powder and salt. Add to creamed mixture alternately with water, beating after each addition.
Transfer to prepared pan.
Bake until a toothpick inserted in center comes out clean, 50-55 minutes. Cool 10 minutes before removing from pan; cool completely on a wire rack.
If desired, for garnish, place corn syrup in a small microwave-safe bowl. Microwave, uncovered, 10 seconds or until warm. Brush corn syrup lightly over rosemary. Sprinkle sugar to coat; place on waxed paper to dry. Reheat remaining corn syrup until warm; gently toss cranberries and blueberries in syrup. Toss in remaining sugar to coat. Place on waxed paper; let stand until set, about 1 hour.
Just before serving, top cake with sugared rosemary and berries. If desired, dust with confectioners' sugar.

Greasing Fluted (Bundt) Tube Pans

To remove cakes easily, use solid shortening to grease plain and fluted tube pans.

Nutrition Facts

1 slice: 382 calories, 18g fat (10g saturated fat), 118mg cholesterol, 187mg sodium, 52g carbohydrate (34g sugars, 1g fiber), 5g protein.

Butter Pound Cake

Ingredients

Directions

Nutrition Facts

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