KITCHENAID 400 - Manual (Page 34)

32
3 cups all-purpose
flour
2 cups sugar
3 teaspoons baking
powder
1 ⁄
2
teaspoon salt
2 cups butter,
softened
1 ⁄
2
cup low-fat milk
1 teaspoon vanilla
1 teaspoon almond
extract
6 eggs
Combine dry ingredients in mixer bowl. Add butter,
milk, vanilla, and almond extract. Attach bowl and
flat beater to mixer. Turn to STIR Speed and mix
about 1 minute. Stop and scrape bowl. Turn to
Speed 6 and beat about 2 minutes. Stop and
scrape bowl.
Turn to Speed 2 and add eggs, one at a time,
mixing about 15 seconds after each addition. Turn
to Speed 4 and beat about 30 seconds.
Pour batter into greased and floured 10-inch tube
pan. Bake at 350°F for 1 hour 15 minutes, or until
toothpick inserted in center comes out clean. Cool
completely on wire rack. Remove cake from pan.
Yield: 16 servings.
Per serving: About 419 cal, 5 g pro, 44 g carb,
25 g fat, 143 mg chol, 378 mg sod.
VARIATION
Double Chocolate Pound Cake
Add 1 ⁄
2
cup unsweetened Dutch-processed cocoa
powder to dry ingredients. Reduce butter to 1 cup.
Increase milk to 1 cup. Omit almond extract.
Prepare as directed above. Bake at 325°F for 1 hour
20 minutes.
Chocolate Glaze
Melt 1 square (1 oz.) semi-sweet chocolate and
1 teaspoon shortening in small saucepan over low
heat, stirring to blend. Drizzle over cake.
Yield: 16 servings.
Per serving (cake and glaze): About 390 cal,
6 g pro, 55 g carb, 18 g fat, 99 mg chol,
289 mg sod.
Old-Fashioned Pound Cake