It’s time for Karen’s Killer Fixin’s!

Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me. I simply love to cook and want to share that love with my readers.

So every Friday, I share one recipe I think you and your family might enjoy. It might be a main course recipe. A cookie or baked item. Candy. Salads. Whatever strikes my eye and fancy…which today is MILLION-DOLLAR POUND CAKE!!

I don’t eat a lot of cake…well, depending on what kind of cake! The one I cannot resist is pound cake.  I remember buying Sara Lee pound cake in college and sitting down to eat the entire thing in one sitting…my version of Chunky Monkey ice cream when I was down in the dumps. Anyway, entirely too much information! 🙂 I’ve learned not to be greedy in adulthood (okay, maybe I’ve learned to moderate my greediness) but I still list pound cake as my #1 favorite.  Of course, I had to have a good recipe that I can make whenever the mood strikes me.  This is the best I’ve ever found.  It’s dense and moist and richly flavored.

I hope you enjoy today’s Killer Fixin’s. Happy eating!

Karen

P.S. We’re at 78 recipes and counting with this posting. Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

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MILLION-DOLLAR POUND CAKE
[Serves 20]

¾ cup milk
6 lg. eggs, room temperature
1 tsp. almond extract
1 tsp. vanilla extract
1 lb. butter, softened
3 cups sugar
4 cups unsifted flour

Preheat oven to 300 degrees.  Grease and flour 10-inch tube pan.  In small glass mixing bowl, combined milk with almond and vanilla extract.  In large bowl, at high speed, cream butter with sugar until light and fluffy.  Add eggs, one at a time, beating well after each addition.  Alternately add one fourth of flour with one third milk mixture; place in prepared pan.  Bake 1 hour and forty minutes, or until toothpick comes out clean.  Cool on wire rack in pan, 15 minutes.  Remove from pan.  Cool thoroughly on rack.  Serve plain or sprinkle with powdered sugar.