Friday, April 23, 2010

Pound cake with strawberries

It must be strawberry season because they are on sale at the grocery store, and they actually look good! When I see strawberries, I immediately think of strawberry shortcake. I had everything on hand, including a recipe, for pound cake, not short cake, so pound cake is what I made. And, boy was it delicious!

The pound cake is thick and dense, yet subtle in the flavor. It gets a little extra something with the addition of a little nutmeg. And the strawberries are perfect - sweet and a little tart and very juicy. YUM!

The plate on the left is for my hubby, who chose to top his with a drizzle of agave nectar. The plate on the right is for me, and I chose to drizzle chocolate hazelnut spread on mine. Fabulous!!

I used the pound cake recipe from the Better Homes and Gardens cook book, which follows. I looked on their website, and the recipe for Pound Cake and for Classic Pound Cake, is not the recipe for Pound Cake in the book I have, which is from 1989 of course.

1 cup butter
4 eggs
2 cups 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 one 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 9x5x3 inch loaf pan. Bake in a 325 degree oven for 55 to 65 minutes or till 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. Makes 12 servings.

This recipe was easy to throw together, took no time at all and turned out wonderful. The longest part was waiting for the butter and eggs to get to room temp! Enjoy!

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