"Is it the kind of cake that beats you up?"

Being the funny guy that my son is, that is the question he asked me when I told him I was going to make a pound cake. This evening I made the classic pound cake. It came out moist and wonderful. My son & I tasted it and all we could say was mmmm..... Let me tell you we were wishing we had some berries for the top of it. I intended to get some from the store, but our tiny little store here didn't have any good ones. I got this recipe from a cookbook that my sister gave me called Moosewood Restaurant Book of Desserts. It tasted delicious but with so much butter in the recipe it is definitely one of those that you make once in a while. Here is the recipe for all to enjoy.

Moosewood Favorite Poundcake

2 Cups butter, softened
3 cups sugar
6 eggs
4 cups unbleached white pastry flour
1/2 Cup milk
2 teaspoons pure vanilla or lemon extract
2 teaspoons baking powder

Preheat the oven to 350. Generously butter and flour the bundt pan.

In a large bowl, cream the butter and sugar with an electric mixer on high speed. Beat in the eggs. Lower the mixer speed to medium and add 2 cups of the flour, mixing thouroughly. Blend in the milk and extract. In a seperate bowl, combine the baking powder with the remaining 2 cups of flour. Add to the batter and beat well, until the batter is smooth and thick.

Pour the batter evenly into the bundt pan. Bake for 1 hour to 1 hour and 20 minutes, or until the cake pulls away from the sides of the pan and a knife inserted in the center comes out clean. Cool in the pan on a rack for 20 minutes and then invert onto a serving plate to cool, leaving the pan on top of the cake for about 20 minutes, so the cake will hold its shape nicely.

Serves 16

Source: Moosewood Restaurant Book of Desserts