KosherEye
<<< o >>> The Jewish Year by Artist Carly Q <<< o >>> KosherFeast 2014 <<< o >>> Rosh Hashanah Wine Picks <<< o >>> WÜSTHOF - A Cut Above <<< o >>> DIY Professional Baker's Grease <<< o >>> Nomoo Cookies <<< o >>> Cinnamon Cake <<< o >>> Monday Morning Cooking Club <<< o >>> Yom Tov Recipes <<< o >>> Herbed Stuffing with Jack’s Gourmet Sausage <<< o >>>

Kosher Desserts



Bookmark and Share
Hilda's Pound Cake PDF Print E-mail

KosherEye.com

poundcake

This is a signature family recipe from an outstanding baker in Richmond, Virginia. Make this cake dairy and it is scrumptious. Make it parve, and it is scrumptious. The perfect cake in which to indulge, or gift!

Ingredients:

3 cups all purpose flour
1 teaspoon baking powder
Generous pinch salt
1/2 lb. butter (or parve margarine) at room temperature (one half lb.)
3 cups sugar
1/2 cup oil (one half cup)
5 eggs
2 teaspoons lemon
1 teaspoon vanilla
1 cup dairy whole milk (or parve vanilla soy milk)

Directions:

Preheat oven to 325

Combine flour, baking powder and salt in a bowl and set aside.

Beat butter, sugar and oil. Add eggs and beat after each addition.

Add vanilla and lemon flavoring.

Alternate adding flour mixture and milk, ending with flour.

Pour into a greased 10-inch bundt pan.

Bake at 325 degrees about 1 1/4 – 2 hours, or until toothpick inserted in center comes out clean.

Let cool about 15 minutes and remove from pan; place on wire rack if possible. When completely cool, cake can be wrapped and stored for 2–3 days at room temperature; up to 1 week in refrigerator or for 1–2 months in freezer.

Notes:

Yield: Serves 12

Recipes: Desserts, Cake, Dairy or Parve, Kosher


blog comments powered by Disqus
 
round-facebook round-twitter pinterest round-rss
World Of Judaica
kol_foods
Daniel_Ad_3