BUTTER POUND CAKE

Butter Pound Cake image

Whether garnished with fresh berries and sprigs of rosemary or just served plain, this rich cake is fabulous. It bakes to a beautiful golden brown and it's definitely a keeper! -Edgar Wright, Silver Spring, Maryland

Provided by Taste of Home

Time 1h5m

Yield 12 servings.

Number Of Ingredients 15

Ingredients

1 cup butter, softened
2 cups sugar
1 teaspoon vanilla extract
5 large eggs
2-1/4 cups all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt
3 tablespoons water
GARNISH, optional:
3 tablespoons light corn syrup
1 package fresh rosemary sprigs
1/4 cup sugar, divided
1/4 cup fresh cranberries
2 tablespoons fresh blueberries
Confectioners' sugar, optional

Steps:

Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., Cream butter and sugar until light and fluffy. Beat in vanilla and eggs, one at a time. Whisk together flour, baking powder and salt. Add to creamed mixture alternately with water, beating after each addition., Transfer to prepared pan., Bake until a toothpick inserted in center comes out clean, 50-55 minutes. Cool 10 minutes before removing from pan; cool completely on a wire rack., If desired, for garnish, place corn syrup in a small microwave-safe bowl. Microwave, uncovered, 10 seconds or until warm. Brush corn syrup lightly over rosemary. Sprinkle sugar to coat; place on waxed paper to dry. Reheat remaining corn syrup until warm; gently toss cranberries and blueberries in syrup. Toss in remaining sugar to coat. Place on waxed paper; let stand until set, about 1 hour., Just before serving, top cake with sugared rosemary and berries. If desired, dust with confectioners' sugar.

Nutrition Facts : Calories 382 calories, Fat 18g fat (10g saturated fat), Cholesterol 118mg cholesterol, Sodium 187mg sodium, Carbohydrate 52g carbohydrate (34g sugars, Fiber 1g fiber), Protein 5g protein.