This is an easy two step pound cake. Pound cake is an annual family tradition as a dessert in our family. We always serve it with Peppermint Stick Ice cream and I have to say it is the highlight of the holiday season! If you have never tried the combination you MUST. I highly recommend Swan’s Peppermint Ice Cream as it is my favorite brand, Edy’s also makes a good variety.
Ingredients:
4 cups all purpose flour
3 cups sugar
1 pound butter (real butter)
3/4 cups milk
6 eggs
2 tsp. vanilla
Directions:
Add into a bowl in this order. Beat with electric mixer for 1 minute on slow. Scrape sides of bowl and beat for an additional 2 minutes on high. Pour into a greased and floured bundt pan. Bake at 325 for 1 hour 30 minutes. Cool 15 minutes. Invert on cake plate and cool.
This recipe comes from my friend and fellow Guatemama Brandi Russell.
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{ 2 comments… read them below or add one }
This is a good basic recipe. It would probably also be good with sugared strawberries & whipped cream.
Sweet cream or salted butter I wonder?
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