Old Fashioned Pound Cake

Step 1

Preheat the oven to 350ºF. Grease a bundt pan with shortening, then dust with flour. Or use Baker's Joy spray or cake release.

Step 2

In a stand mixer using the paddle attachment (or using an electric mixer), cream the butter for 2 minutes in the large bowl on medium speed.

Step 3

Add the sugar and beat until the mixture is light and fluffy.

Step 4

Mix in the vanilla.

Step 5

Add the eggs, one at a time, beating well after each addition.

Step 6

Whisk together the flour, baking powder and salt. Add the flour to the wet ingredients and mix until well combined (about 2 minutes), scraping the sides of the bowl as needed.

Step 7

Take a small, pea sized piece of batter and drop it into a cup of water. The batter should float in the water. If it does not float, continue to beat a minute at a time until a small drop of batter floats in water.

Step 8

Pour the batter into the prepared pan.

Step 9

Bake for 45-50 minutes, or until a toothpick or cake tester comes out clean. (The internal temperature of pound cake should be about 210ºF.)

Step 10

Allow the cake to cool for 5 minutes, then invert it to a serving plate.

Step 11

To make the glaze, whisk the melted butter, powdered sugar, vanilla and cream together. Add enough cream so that the glaze is a drizzling consistency.

Step 12

Drizzle the glaze over the top of the cake.

Step 13

Serve with raspberry sauce, caramelized bananas or fresh fruit.