Ironically I have had this cake for the first time twice in the last 2 weeks! First at the CIC Volunteer Appreciation Lunch, hosted by Susan Brandt and Linda Carmichael from Chapel Hill High School and deliciously cooked by Susan Brandt.
A couple of days later I recieved a "thank you" cake baked by Hiedi Rosenhahn, the Culbreth Middle School Track coach. To my delight the cake was the same I had at Susan's and Heidi sent along the recipe. As an addition, Susan Frye sent me a pound cake recipe that is virtually identical so I'm citing all three as sources. BigOven.com had this recipe as well and some cakes that looked really good so I'll revisit that site as time goes on!!
Crunchy Pound Cake
1 1/2 cups (three sticks) butter softened
3 cups sugar
6 eggs
1 tbsp vanilla
1 teasp almond extract
3 cups flour with
1/2 teasp salt
Mix all ingredients in order until just blended. Pour into a 10 inch bundt pan. Bake at 350 for 1 1/2 hour. (watch this: mine took less time)
I served with whipped cream and fresh fruit. Yummy!!
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