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3 cups (750 mL)
all-purpose flour
2 cups (500 mL) sugar
3 tsp (15 mL) baking
powder
1
⁄2 tsp (2 mL) salt
2 cups (500 mL)
butter, softened
1
⁄2 cup (125 mL) low-
fat milk
1 tsp (5 mL) vanilla
1 tsp (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"
(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 protein, 44 g
carb, 25 g fat, 143 mg chol, 378 mg sodium.
VARIATION
Double Chocolate Pound Cake
Add
1
⁄2 cup (125 mL) unsweetened Dutch-
processed cocoa powder to dry ingredients.
Reduce butter to 1 cup (250 mL). Increase milk
to 1 cup (250 mL). Omit almond extract. Prepare
as directed above. Bake at 325°F (160°C) for
1 hour 20 minutes.
Chocolate Glaze
Melt 1 square (1 oz [30g]) semisweet chocolate
and 1 tsp (5 mL) 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