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-inch 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 pro, 44 g carb,
25 g fat, 143 mg chol, 378 mg sod.
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.) semi-sweet 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 pro,
55 g carb, 18 g fat, 99 mg chol, 289 mg sod.
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OLD-FASHIONED POUND CAKE
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