KITCHENAID ACCOLADE 400 - Manuel (Page 30)

28
3 cups (710 ml)
all-purpose flour
2 cups (475 ml) sugar
3 teaspoons (15 ml)
baking powder
1 ⁄
2
teaspoon (2 ml) salt
2 cups (475 ml) butter,
softened
1 ⁄
2
cup (120 ml) low-fat
milk
1 teaspoon (5 ml)
vanilla
1 teaspoon (5 ml)
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-inch
(25-cm) tube pan. Bake at 350°F (177°C) for 1 hour
15 minutes, or until toothpick inserted in centre
comes out clean. Cool completely on wire rack.
Remove cake from pan.
Yield: 16 servings.
Per serving: About 419 cal, 5 g pro, 44 g carb,
25 g fat, 143 mg chol, 378 mg sod.
VARIATION
Double Chocolate Pound Cake
Add 1 ⁄
2
cup (120 ml) unsweetened Dutch-processed
cocoa powder to dry ingredients. Reduce butter to
1 cup (235 ml). Increase milk to 1 cup (235 ml).
Omit almond extract. Prepare as directed above.
Bake at 325°F (163°C) for 1 hour 20 minutes.
Chocolate Glaze
Melt 1 square (1 oz. [30g]) semi-sweet chocolate
and 1 teaspoon (5 ml) 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 pro, 55 g carb, 18 g fat, 99 mg chol,
289 mg sod.
Old-Fashioned Pound Cake