Family Pound Cake
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- 3 c
- cane sugar
- 3 c
- all purpose flour
- 3 stick
- margerine (imperial margerine)
- 2 tsp
- 1 c
- milk, 1% or 2%
- 1 tsp
- 1 1/2 tsp
- baking powder
1**Add salt and baking powder to flour.
**Get eggs, margarine and milk to room temperature. Set eggs in warm water for 10-15 minutes. Microwave milk for 10 seconds. Microwave margarine for 14 seconds until softened -- not MELTED.
2Using a mixer, cream together sugar and margarine in a large mixing bowl. When creamy, add one egg at a time and mix well. Add flour mixture and milk, alternating between the two, until gone. When mixed well, add the vanilla and mix again.
3Pour into a greased/floured bundt pan. I use Baker's Joy flour spray to spray the pan. Bake at 300 degrees for 1 hour and 10 minutes. Raise oven temperature to 325 degrees and bake for 15 minutes longer. Do not raise the oven racks above the 2nd position.
4Remove from the oven. Set pan on top of stove or a cooling rack to cool. I let it cool for about 1/2 hour. Place a plate on top of cake and invert to allow cake to ease out. Occasionally, it will boil over a bit. May have to take a plastic knife to slide down the sides of the pan and center to help release.
5Optional: Using the recipe on the back of Confectioners Sugar, create a glaze or eat plain.