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Old-Fashioned Pound Cake
3 cups (750 mL) all-
purpose flour
2cups (500 mL) sugar
3 teaspoons (15 mL)
baking powder
1
⁄2 teaspoon (2 mL) salt
2 cups (500 mL) butter,
softened
1
⁄2 cup (125 mL) low-fat
milk
1 teaspoon (5 mL)
vanilla
1 teaspoon (5 mL)
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
(25-cm) tube pan. Bake at 350°F (180°C) 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.
Double Chocolate Pound Cake
3 cups (750 mL)
all-purpose flour
2 cups (500 mL) sugar
1
⁄2 cup (125 mL)
unsweetened Dutch-
processed cocoa powder
3 teaspoons (15 mL)
baking powder
1
⁄2 teaspoon (2 mL) salt
1 cup (250 mL) butter,
softened
1
1
⁄
4 cups (300 mL)
low-fat milk
1 teaspoon (5 mL) vanilla
5 eggs
Chocolate Glaze
2 squares (1 oz. [30 g]
each) unsweetened
chocolate
3 tablespoons (45 mL)
margarine or butter
1 cup (250 mL)
powdered sugar
3
⁄4 teaspoon (3 mL) vanilla
2 tablespoons (30 mL)
hot water
Combine dry ingredients in mixer bowl. Add butter,
milk, and vanilla. 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 (25-cm)
tube pan. Bake at 325°F (160°C) for 1 hour 20
minutes, or until toothpick inserted in center comes
out clean. Cool completely on wire rack. Remove
cake from pan and drizzle with Chocolate Glaze.
To make Glaze, melt chocolate and margarine in
small saucepan over low heat. Remove from heat.
Stir in powdered sugar and vanilla. Stir in water, 1
teaspoon (5mL) at a time, until glaze is of desired
consistency.
Yield: 16 servings.
Per serving: About 390 cal, 6 g pro, 55 g carb,
18 g fat, 99 mg chol, 289 mg sod.