Pound Cake Ring Recipe
Ingredients
2 cups sifted cake flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup butter
1 1/2 teaspoons vanilla extract
1 1/4 cups sugar
4 eggs, well beaten
1/2 cup milk
Citrus Glaze
Directions
Sift the flour, baking powder, and salt together; set aside.
Cream butter with extract.
Gradually add sugar, creaming until fluffy.
Add eggs in thirds, beating thoroughly after each addition.
Beating only until smooth after each addition, alternately add dry ingredients in thirds and milk in halves to creamed mixture.
Turn batter into a greased (bottom only) 3-quart ring mold.
Bake at 325°F about 40 minutes, or until cake tests done.
Cool 10 minutes in pan on wire rack; remove and cool completely.
Spoon hot Citrus Glaze over cake on serving plate.
Cream butter with extract.
Gradually add sugar, creaming until fluffy.
Add eggs in thirds, beating thoroughly after each addition.
Beating only until smooth after each addition, alternately add dry ingredients in thirds and milk in halves to creamed mixture.
Turn batter into a greased (bottom only) 3-quart ring mold.
Bake at 325°F about 40 minutes, or until cake tests done.
Cool 10 minutes in pan on wire rack; remove and cool completely.
Spoon hot Citrus Glaze over cake on serving plate.
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