30
3 cups all-purpose
flour
2 cups sugar
3 teaspoons baking
powder
1
⁄2 teaspoon salt
2 cups butter,
softened
1
⁄2 cup low-fat milk
1 teaspoon vanilla
1 teaspoon almond
extract
6 eggs
Combine dry ingredients in mixer bowl. Add
butter, milk, vanilla, and almond extract. Attach
bowl and flat beater to mixer. Turn to STIR Speed
and mix about 1 minute. Stop and scrape bowl.
Turn to Speed 6 and beat about 2 minutes. Stop
and scrape bowl.
Turn to Speed 2 and add eggs, one at a time,
mixing about 15 seconds after each addition.
Turn to Speed 4 and beat about 30 seconds.
Pour batter into greased and floured 10" tube
pan. Bake at 350°F for 1 hour 15 minutes, or
until toothpick inserted in center comes out
clean. Cool completely on wire rack. Remove
cake from pan.
Yield: 16 servings.
Per serving: About 419 cal, 5 g protein, 44 g
carb, 25 g fat, 143 mg chol, 378 mg sodium.
VARIATION
Double Chocolate Pound Cake
Add
1
⁄2 cup unsweetened Dutch-processed cocoa
powder to dry ingredients. Reduce butter to
1 cup. Increase milk to 1 cup. Omit almond
extract. Prepare as directed above. Bake at 325°F
for 1 hour 20 minutes.
Chocolate Glaze
Melt 1 square (1 oz) semisweet chocolate and
1 teaspoon shortening in small saucepan over
low heat, stirring to blend. Drizzle over cake.
Yield: 16 servings.
Per serving (cake and glaze): About 390 cal, 6 g
protein, 55 g carb, 18 g fat, 99 mg chol, 289 mg
sodium.
Old-Fashioned Pound Cake
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