Pound Cake

Cooking Instructions

1) Preheat oven to 350F. Butter and flour the bottom and sides of a 10-inch tube or bundt pan.

2) In a large bowl, cream together butter and sugar with an electric mixer at high speed until light and fluffy.

3) Add eggs, one at a time, beating well after each. Set aside.

4) Sift together the dry ingredients in a separate bowl. Mix together the milk and vanilla. Add dry and wet alternately to butter mixture, beginning and ending with dry. Mix by hand - just enough to blend thoroughly without excess beating.

5) Spread the batter into the prepared pan. Bake 50 to 60 minutes, or until a sharp knife inserted all the way down comes out clean. Allow to cool for 10 minutes in the pan, then turn out onto a plate. Cool completely before slicing.

Wine Pairing(s)

Sandeman Rainwater Madeira

Meier's No. 44 Cream Sherry

Stones Original Ginger

Mission Hill 'Five' Icewine Riesling

Bunratty Meade

Arbor Mist Blackberry Merlot

Harveys Bristol Cream

Fonseca Vintage Port

Lurgashall 'Tower Of London' Mead

Ernst Bretz Spatburgunder Rose Eiswein