Email to Amy      

Recipe Categories: wldflowersdrm's HOME PAGEAmish APPETIZERS BBQ BEVERAGES Bisquick BREAD BREAKFAST Brownies Budget CAKESandPIES CANDY CASSEROLES Celebrity Cheesecake COOKIES CookingForOneOrTwo CROCKPOT Dehydrator DESSERTS DIABETIC Dinner EGGS ETHNIC FISHandSEAFOOD FOODSTEAMER Frosting FRUIT Gravy HighAltitude HintsAndTips Holiday_Casseroles IceCream Kids Lipton LOWFAT MARINADES McCormick MEATS Mexican Miscellaneous Muffins NONFOOD PASTA PASTRIES PetRecipes PIZZA POULTRY PRESSURECOOKER QuickAndEasy RestaurantRecipes RetroRecipes RICE SALADandDRESSING SANDWICHES SAUCES SideDish SkilletMeals SNACKS SOUPSandSTEWS SpicesAndSeasoning StateRecipes TasteOfHome VEGETABLES VEGETARIAN Venison WeightWatchers

New Pound Cake




Source of Recipe


nanamitchem






List of Ingredients



• 1 1/2 cups unsalted butter, softened
  
• 3 cups granulated sugar
  
• 8 eggs
  
• 3 cups unbleached all-purpose flour
  
• 6 tablespoons milk or cream
  
• 1 1/2 teaspoons pure vanilla extract
  






Instructions



1. Cream butter and sugar, beating until light and smooth. Add eggs, one at a time and flour alternately, mixing well (use low speed on your mixer to do this). Add milk and vanilla; mix until smooth. Pour batter into a greased and floured large tube or bundt pan. Bake 1 1/2 hours. Cool in pan for 10 minutes, then turn out on rack to finish cooling.