Two-Step Pound Cake
Dovetailing tip: Serve only half of this pound cake. Cube the remaining into bite-sized pieces (about 2" square). Use the cubes to make the Blarney Stones on Day 4.
Yield: Makes 10 to 12 servingsPrep Time:
Cook Time:
Total Time:
Ingredients:
| 4 cups | all-purpose flour |
| 3 cups | sugar |
| 2 cups | butter, softened |
| 3/4 cup | milk |
| 6 | large eggs |
| 2 teaspoons | vanilla extract |
Directions:
1. Layer Ingredients and Mix. Preheat oven to 325°. Place flour, sugar, butter, milk, eggs, and vanilla (in that order) in 4-qt. bowl of a heavy-duty electric stand mixer. Beat at low speed 1 minute, stopping to scrape down sides. Beat at medium speed 2 minutes.
2. Pour and Bake. Pour into a greased and floured 10-inch (16-cup) tube pan, and smooth. Bake at 325° for 1 hour and 30 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan to wire rack, and cool completely (about 1 hour).
Source: myrecipes.com
