MOIST POUND CAKE (Sophies)
1 1/2 c. butter, softened
1 lb. confectioners sugar, sifted
1 t. vanilla (or almond or anise flavor)
2 3/4 c. cake flour (or 2 1/2 c. unsifted all-purpose flour)
In the large bowl of your mixer (using medium speed) beat the butter til it's creamy. Gradually beat in the sugar, beating well, and beat til light and fluffy. Beat in eggs one at a time, beating well after each addition. Beat in vanilla. Gradually and gently stir in flour blending just til the flour is incorporated (do not over beat). Turn out into a well greased and lightly floured (9 or 10 inch) Bundt pan. Bake in a pre-heated 300° oven for 1 1/2 hours or til it tests done in the center with toothpick. Cool in the pan for 5 minutes. Turn out onto rack and cool completely. Sprinkle with confectioners sugar if desired. Store the pound cake wrapped in plastic in your refrigerator.
Moist Pound Cake Variations:
You might try adding 1/4 c. poppy seeds with the flour to get a poppy seed pound cake. You can add 1/2 c. crushed blueberries or strawberries for a fruit flavored pound cake. Try topping the cake with Cool Whip too.
(makes 24 slices)
Note: the pound cake is best when made the day ahead, wrapped in plastic and refrigerated.
Moist pound cake recipe is published in our December, 2000 Menu Minder publication.