Million Dollar Pound Cake

"This is so rich and buttery you'll claim it's worth a million bucks."
 
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photo by Carolyn E R. photo by Carolyn E R.
photo by Carolyn E R.
Ready In:
1hr 50mins
Ingredients:
7
Serves:
16
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ingredients

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directions

  • Cream the butter; gradually add sugar, beating at medium speed of an electric mix until light and fluffy.
  • Add the eggs, one at a time, beating after each addition.
  • Add the flour to butter mixture alternately with the milk, beginning and ending with flour mixture.
  • Mix after each addition.
  • Stir in almond and vanilla extracts.
  • Pour the batter into a greased and floured 10-inch tube pan.
  • Bake at 300 degrees for 1 hour and 40 minutes or until a wooden pick inserted in the center of the cake comes out clean.
  • Cool in pan for 10 to 15 minutes.
  • Remove to wire rack.
  • Cool completely.

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Reviews

  1. I found this cake to be very average. Not rich at all. Might cut down on the amount of flour when I try it again. The batter had to be scooped into the cake pan, it couldn't be poured. Maybe I did it wrong.
     
  2. This recipe is great and easy thanks
     
  3. This is a good pound cake, and with most good pound cakes the cake has to cool (preferably overnight) for the favors to develop. I couldn't wait, I tasted a small slice while the cake was still slightly warm and it tasted alright. I tried another slice once the cake had cooled down for 5-6 hours and what a difference. Like I said, this is a good pound cake. I am looking forward to trying different favoring combinations, as well as icings, and glazes.
     
  4. first made from scratch cake that I ever made. Everyone enjoyed it. Easy recipe to follow.
     
  5. One of my favor pound cake recipes. I only used 3 cups of flour and baked it in a bundt pan. It came out perfect. It is very moist. It's hard to walk pass and not get a thin slice. Thank you.
     
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Tweaks

  1. Followed a tip i saw somewhere else that since there isnt any leavening like baking powder used that you have to incorporate air by first beating butter for 5 minutes and then sugar for 5 minutes. I didnt see that specified here although it does say cream butter.
     

RECIPE SUBMITTED BY

<p><strong><span style=color: #ff0000;>Come and visit me on my blog:&nbsp; </span></strong></p> <p><a href=http://www.miriyummy.wordpress.com><strong><span style=color: #ff0000;>www.miriyummy.wordpress.com</span></strong></a></p> <p>&nbsp;</p> <p>October 2011: It's been 10 years since I came into Zaar one day at the recommendation of someone on another website. If you ask my husband (or my coworkers), I haven't logged out since! <br /><br /><a href=http://www.TickerFactory.com/><br /><img src=http://tickers.TickerFactory.com/ezt/d/4;15;0/st/20011021/e/I Joined Zaar%21/dt/6/k/f656/event.png border=0 alt= /></a> <br /><br />So what's happened in the ten years since I became addicted to Zaar? Well, I've been happily married, happily divorced, and happily married once again. (Wanna see wedding pictures? Click <a href=http://community.webshots.com/user/mirjamdorn>here</a>.) <br /><br /><a href=http://smg.photobucket.com/albums/v240/mirj/?action=view?t=chuppah2.jpg target=_blank><img src=http://img.photobucket.com/albums/v240/mirj/chuppah2.jpg border=0 alt=Photobucket /></a> <br /><br />Originally from the Bronx, I've been living in Israel since 1983. I'm married to a brilliant man with the most yummy British accent (this is the part where he rolls his eyes and says, Yeah, yeah, yeah). Let's call him Sushiman, even though he hates that name. <a href=http://www.recipezaar.com/member/52282>Chia</a> gave him that nickname when I was trying to create a dinner to show off my culinary talents. I posted here on Zaar with questions about the menu and since sushi was the main focus of the meal, he became Sushiman. That dinner was just the first of what I hope will become a lifetime of meals together. <br /><br />This is a picture of us taken in September 2005 in Kew Gardens in London. 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