Pound Cake

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This cake– all because I want to make a fruit trifle and,… 
I wanted a pound cake for ‘layering’ it. 

A Sara Lee pound cake from the grocer’s freezer section tastes really good but a ‘small’ 10.75 oz. rectangle of it was already selling for $3.99 a few years ago, and I think that’s a lot of moolah for so little. The recipe below yielded just over 3 lbs.  I don’t have to use my head or a calculator to know……………..YIPPEE SKIPPEE, I saved plenty by making my own!

This is going to ‘slice/cube’ just fine…
It’s gonna do da job!

INGREDIENTS:

  • 3 sticks butter, plus more for the pan.
  • 3 cups sugar
  • 5 large eggs
  • 3 cups all-purpose flour, plus a bit more for the pan.
  • 1/2 teaspoon fine salt
  • 1/2 teaspoon baking powder
  • 1 cup mik (not less than 2% fat works best)
  • 2 teaspoons high quality vanilla extract

DIRECTIONS:

  • Preheat panggangan to 350-degrees F.
  • Grease and flour a tube pan (you could use two of the 9×5 inch loaf pans, buttered and floured)
  • With a mixer, cream butter and sugar together for about 4 minutes.
  • Add eggs, one at a time, beating after each additon.
  • Stir dry ingredients together in a bowl and add to mixer alternately with milk, starting with the flour and ending with the flour.
  • Mix in vanilla.
  • Pour into prepared tube pan, or two loaf pans.
  • Bake for 1 to 1½ hours, until a toothpick inserted in the center of the cake comes out clean.  (Check after the first hour.)
  • After letting it cool in pan for about 15 minutes, loosen edges, invert on plate.

Source Recipe: http://milkmaidrecipebox.blogspot.com

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

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