Prep 10 mins
Cook 1 hr
This is a Sarah Lee pound cake taken from Sandra Lee of Food Network. I have adapted to my own. It is easy, kid friendly, tastes elegant and is just perfect to make when "you have to bring something” that is so good and elegant. You can top this with your favorite toping, Cool Whip, blueberry pie filling, cranberry sauce--even pumpkin sauce (little pumpkin pie mix with cool whip) or whatever you want--maybe just a dusting of powder sugar, or a drizzle of vanilla or chocolate.
- Preheat oven to 325°F.
- Spray loaf pan.
- Mix all ingredients and put in pat at 325°F and bake about 1 hour or until inserted knife comes out clean.
This recipe looks very interesting. I haven't made it yet but I definetily will. What I find interesting that there is no liquid of any sorts is required. I always like SarahLee pound cake, not the flavor so much as consistency of it. High density and very smoth texture. I would call it "elegant" because of the texture . It doesn't resemble bread so to speak. I will definetily bake it within next few days and post again , may be even with a picture