Certainly! Here’s a classic Moosewood Pound Cake recipe adapted from the Moosewood Cookbook by Mollie Katzen. This rich, buttery cake is perfect on its own or paired with fresh fruit and whipped cream.
🧁 Moosewood Pound Cake Recipe
Ingredients:
- 1 pound (4 sticks) unsalted butter, softened
- 3 cups granulated sugar
- 6 large eggs
- 4 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup whole milk
- 2 teaspoons vanilla extract(ahappytaste.blogspot.com, wickedlocal.com, Tampa Bay Times)
Instructions:
- Preheat the Oven: Set your oven to 350°F (175°C). Grease and flour a 10-inch bundt or tube pan.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 5 minutes.
- Add Eggs: Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated.(SnapCalorie)
- Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and salt.(SnapCalorie)
- Alternate Adding Dry Ingredients and Milk: Gradually add the dry ingredients to the butter mixture in three additions, alternating with the milk in two additions (dry, milk, dry, milk, dry). Begin and end with the dry ingredients. Mix until just combined.(SnapCalorie)
- Add Vanilla: Stir in the vanilla extract until evenly distributed.
- Bake: Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 70–75 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cake to cool in the pan for 15 minutes. Then, carefully transfer the cake to a wire rack to cool completely before slicing.(SnapCalorie)
🍰 Serving Suggestions:
- Serve plain or dusted with powdered sugar.
- Pair with fresh berries and whipped cream for an elegant dessert.
- Enjoy with a cup of tea or coffee for a delightful afternoon treat.(SnapCalorie)