HONEY VANILLA POUND CAKE
This is a simple little pound cake with lots of flavour from the butter,honey and vanilla. Use a darker honey to get the most flavour, do not use buckwheat, it is too bitter; I use my favourite - wildflower honey. This cake is nice served with Honeyed Mixed Berries. recipe#294139 Enjoy! Source: LCBO Food & Drink magazine
Provided by Elly in Canada
Categories Dessert
Time 1h
Yield 1 cake, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 325ºF (160ºC).
- Butter an 8 x 4-inch (1.5-L) metal loaf pan.
- Combine flour and baking powder in a bowl. In a large bowl, using an electric mixer, beat butter with sugar until very pale and fluffy.
- Beat in eggs until blended. Beat in honey and vanilla.
- Using a wooden spoon, stir in flour mixture in 2 additions, just until blended.
- Spread into prepared pan, smoothing top.
- Bake for about 45 minutes or until a tester inserted in the centre comes out clean. Let cool in pan on a wire rack for 20 minutes.
- Remove pan and let cake cool completely on rack.
- Cut cake into slices with a serrated knife. Serve topped with Honeyed Mixed Berries.
Nutrition Facts : Calories 418.1, Fat 23.1, SaturatedFat 13.8, Cholesterol 147.2, Sodium 247.5, Carbohydrate 47, Fiber 0.7, Sugar 27, Protein 6.1
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