There are few things in life (culinary that is) that are more comforting than a slice of pound cake still warm from the oven. I've posted many times about my enjoyment of the entire process of baking pound cakes. I love baking them as much as eating them.
This recipe comes from The Ultimate Southern Living Cookbook.
While preparing the batter, it's best to have all your ingredients at room temperature. It's crucial to follow the directions precisely especially when it comes to the time taken tobeat the butter and then to cream the butter and sugar together. If you have a stand mixer, set a timer to allow the butter and sugar to beat for at least 5 - 7 minutes. However, when mixing in the eggs, flour, and milk, mix just until blended so that the cake won't be tough.
2 cups butter, softened
2 3/4 cups sugar
6 large eggs
3 3/4 cups all-purpose flour
1/8 t. salt
1/4 t. ground nutmeg
1/2 cup milk
1 t. vanilla extract
Beat butter at medium speed with an electric mixer for 2 minutes or until creamy. Gradually add sugar, beating 5 - 7 minutes.
Add eggs, one at a time, beating just until the yellow disappears.
Combine flour salt, and nutmeg in a large bowl; add to butter mixture alternatively with milk, beginning and ending with flour mixture.
Mix at low speed after each addition just until mixture is blended. Stir in vanilla. Spoon batter into a greased and floured 10-inch tube pan.
Bake at 325 degrees F. for 1 hour and 15-20 minutes or until a wooden pick inserted into the center comes our clean.
Cool in pan on a wire rack 10 - 15 minutes; remove from pan and cool completey on wire rack.
I can almost smell it :)
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