Old-Fashioned Coffee Pound Cake
- Source
- Kraft recipe card
- Serves
- 20
- Prep
- 15 min
- Cook
- 1 hr 30 min
Ingredients
- 4 cups flour
- 1-1/2 tsp. CALUMET Baking Powder
- 1 tsp. salt
- 1 tsp. ground cinnamon
- 2 cups (4 sticks) butter, softened
- 2-1/2 cups granulated sugar
- 7 eggs
- 1 cup freshly brewed double-strength MAXWELL HOUSE Coffee, cooled
- 2 Tbsp. powdered sugar
Steps
- PREHEAT oven to 350°F. Mix flour, baking powder, salt and cinnamon until well blended; set aside. Beat butter and granulated sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add flour mixture alternately with coffee, beating until well blended after each addition.
- POUR into greased 10-inch tube pan or 12-cup fluted tube pan.
- BAKE 1 hour 30 min. or until toothpick inserted near center comes out clean. Cool 10 min.; loosen cake from side of pan. Gently remove cake from pan. Cool completely on wire rack. Sprinkle with powdered sugar.
Notes
kraft kitchens tips — SIZE-WISE: Pound cake is the perfect choice for a special occasion. Plan ahead and eat accordingly before indulging in a slice of this flavorful cake.
SUBSTITUTE: Prepare batter as directed. Pour evenly into 2 greased 9x5-inch loaf pans. Bake at 350°F for 1 hour or until wooden toothpick inserted in centers comes out clean. Cool as directed before removing from pans.
Handwritten marginalia: “Serve with fresh [illegible] berries. 20 servings.”