MILLION DOLLAR POUND CAKE
It's a
classic style dense four-pie cake with a fantastic flavor and a sweet buttery
texture, topped with a creamy butter and honey glaze.
INGREDIENTS
- 3/4 cup milk
- 6 large eggs, room temperature
- 4 cups all-purpose flour, sifted
- 1 teaspoon pure almond extract
- 3 cups of granulated sugar
- 1 lb unsalted butter, room temperature
- 2 teaspoons pure vanilla extract (I used my homemade vanilla extract)
- fresh fruit, lemon curd, fruit syrup, whipped cream (optional)
INSTRUCTIONS
First, Prepare
a dripping pan or dripping pan by greasing it well with butter or vegetable
shortening and sprinkling with flour.
Then, Preheat
the oven to 300 ° F.
In a large
bowl with a hand mixer or bowl of a stand mixer, beat butter until light and
creamy.
Add the
sugar to the bowl 1 cup at a time and mix well. After each addition of sugar,
scrape the bowl. Once all the sugar is added, beat for 3 minutes.
Add the eggs
at room temperature in the bowl, one at a time, whisking well after each egg.
Once all the
eggs are added, beat for one minute over medium-high heat.
Start adding
sifted flour one cup at a time. Add a little milk after each cup of flour. Beat
well after each addition of flour and milk.
Once all the
flour and milk are added to the bowl, add the extracts and beat the dough for 3
minutes.
Pour the
very thick paste into the prepared tube or drip pan. Using a plastic spatula,
smooth the surface of the dough.
Place the
tray or filled tub on a cookie sheet and bake in preheated oven for 60 minutes.
After 60 minutes, increase the oven temperature to 325 ° F and cook another 30
to 40 minutes until a toothpick inserted in the center of the cake comes out
clean.
Take the
baked and baked cake out of the oven and let it cool on a rack.
Once the
cake is completely cold, place a serving plate on the top of the tray or
broiler pan and return the cake to the plate. If you serve immediately, slice
the cake and serve. If you do not serve immediately, wrap the cake well in
plastic wrap and place in the refrigerator until ready to serve. Take the cake
out of the refrigerator one hour before serving so that it can come to room
temperature.
Serve with
fresh berries, whipped cream and blueberry sauce, if desired.
16 portions
and more depending on the thickness you cut the pieces.
Happy
Cooking Time.
