KitchenAid KP26M1XDP Use & Care Guide - Page 30

Old-Fashioned Pound Cake 3 cups all-purpose flour 2 cups sugar 3 teaspoons baking powder 1⁄2 teaspoon salt 2 cups butter, softened 1⁄2 cup low-fat milk 1 teaspoon vanilla 1 teaspoon almond extract 6 eggs Combine dry ingredients in mixer bowl. Add butter, milk, vanilla, and almond extract. Attach bowl and flat beater to mixer. Turn to STIR Speed and mix about 1 minute. Stop and scrape bowl. Turn to Speed 6 and beat about 2 minutes. Stop and scrape bowl. Turn to Speed 2 and add eggs, one at a time, mixing about 15 seconds after each addition. Turn to Speed 4 and beat about 30 seconds. Pour batter into greased and floured 10" tube pan. Bake at 350°F for 1 hour 15 minutes, or until toothpick inserted in center comes out clean. Cool completely on wire rack. Remove cake from pan. Yield: 16 servings. Per serving: About 419 cal, 5 g protein, 44 g carb, 25 g fat, 143 mg chol, 378 mg sodium. VARIATION Double Chocolate Pound Cake Add 1⁄2 cup unsweetened Dutch-processed cocoa powder to dry ingredients. Reduce butter to 1 cup. Increase milk to 1 cup. Omit almond extract. Prepare as directed above. Bake at 325°F for 1 hour 20 minutes. Chocolate Glaze Melt 1 square (1 oz) semisweet chocolate and 1 teaspoon shortening in small saucepan over low heat, stirring to blend. Drizzle over cake. Yield: 16 servings. Per serving (cake and glaze): About 390 cal, 6 g protein, 55 g carb, 18 g fat, 99 mg chol, 289 mg sodium. 30