Moosewood Pound Cake

READY IN: 1hr 20mins
Recipe by pattikay in L.A.

This is a rich and delicious pound cake from the Moosewood Cookbook. I have made this in a bundt pan or in two loaf pans.

Top Review by iowa_baby

Delicious cake. The New Recipes from Moosewood Restaurant collection only calls for 2 tsp baking powder and calls for mixing in 2 cups of flour, then the milk/extract and then adding remainder of flour. I did it all with my kitchen aid mixer and it came out moist and with a lovely texture. I do use the Cherry Almond variation, substituting almond extract, reducing the milk to .5 cup, adding 1 cup ground toasted almonds with the flour, and folding in 1.5-2 cups of sour cherries into the batter at the end. Everyone loves it.

Ingredients Nutrition

Directions

  1. Preheat oven to 350.
  2. Cream together butter and sugar with an electric mixer at high speed till light and fluffy.
  3. Add eggs, one at a time, beating well after each.
  4. Sift together dry ingredients.
  5. Mix together milk and vanilla extract.
  6. Add dry and wet to butter mixture alternately, beginning and ending with dry. Mix by hand, using a rubber spatula or wooden spoon, after each addition.
  7. Mix thoroughly, just enough to blend.
  8. Pour into buttered and floured tube or bundt pan (or two loaf pans). Bake 1 hour, or till toothpick inserted into center comes out dry.
  9. After the cake cools ten minutes, turn out onto a plate.
  10. Cool completely before you slice it.

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