Pound Cake with Strawberries

Cook Book:  Better Homes New Cook Book 10th edition

Dessert: Pound Cake with strawberries, ice cream, and whipped cream

I have around eight different blogs to write and so little time. I was having baking withdrawals and decided to flip through my Better Homes Cook book. I was debating between an Angel food cake and Pound cake. The determining factor was the egg whites. Angel food cake takes a lot of egg whites and I did not have enough. I am always amazed at how easy it is to bake and cook. The cake was rich and buttery. I found some creamy Hudson vanilla ice cream and strawberries were on sale. The strawberries , vanilla ice cream, and whipped cream made the cake even better.

Pound Cake with strawberries, ice cream, and whipped cream

1 cup butter

4 eggs

2 cups of all purpose flour

1 teaspoon baking powder

1/4 teaspoon ground nutmeg *optional

1 cup sugar

1 teaspoon vanilla

Bring butter and eggs to room temperature. In a mixing bowl stir together flour, baking powder, and if desired, nutmeg. In another bowl beat butter with an electric mixer on medium speed for 30 seconds.

Gradually add sugar to butter, 2 tablespoons at a time, beating on medium to high speed about 6 minutes total or till very light and fluffy. Add vanilla. Add eggs, one at a time, beating 1 minute after each addition, scraping bowl often. Gradually add flour mixture to butter mixture, beating on low to medium speed just till combined.

Pour batter into a greased and floured 9 X 5 X 3-inch loaf pan. Bake in a 325 oven for 55-65 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes. Remove cake from pan. Cool thoroughly on a wire rack.


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