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October 3, 2011
Butterscotch Pound Cake
Classic Cakes And Cookies
Prep time:
20 mins.Bake Time:
40 minutes“A rich dough is formed into logs and chilled in the “ice-box” before slicing and baking; that’s how this nutty cookie got its name!”
Ingredients
- 1 cup firmly packed dark brown sugar
- 1/2 cup (1 stick) butter, softened
- 2 large eggs
- 1 tsp. vanilla extract
- 13/4 cups all-purpose flour
- 11/2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/4 tsp. salt
- 1/2 cup whipping cream
Directions
1
Preheat oven to 350°F. Generously grease and flour the bottom and sides of an 8- x 4-inch loaf pan.
2
Place the brown sugar and butter in a large bowl. Beat with an electric mixer set on medium speed until well mixed, 2–3 minutes. Add the eggs and vanilla. Beat until combined,about 1 minute longer.
3
Combine the flour, baking powder, baking soda and salt in a medium bowl.Beat the dry ingredientsinto the brown sugar mixture, alternating with the cream and scraping down the side of the bowl occasionally.
4
Spoon the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, 40–45 minutes. Cool in the pan for 10 minutes on a wire rack, then turn out onto a wire rack to cool completely. Slice and serve.
Variations(0)
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Serving Suggestion
Serving Suggestion
This pound cake is perfect for a sweet ending to a brunch, or for an afternoon coffee or tea gathering.
Great Ideas
Great Ideas
• For an extra special dessert, top slices of this rich pound cake with your favorite fresh berries and whipped cream.
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