Poundcake
2¾ cups sugar
1¼ cup butter or margarine
1 teaspoon vanilla or almond extract
5 eggs
3 cups flour
1 teaspoon baking powder
¼ teaspoon salt
1 cup evaporated milk
Heat oven to 350 degrees. Grease and flour a 12-cup Bundt cake pan or tube pan.
Beat sugar, butter, vanilla or almond extract and eggs in large bowl on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 minutes, scraping bowl occasionally.
Mix flour, baking powder and salt. Beat in alternately with evaporated milk on low speed.
Spread in pan.
Bake 1 hour and 10 minutes to 1 hour and 20 minutes or until wooden pick inserted in center comes out clean.
Cool 20 minutes; remove from pan and cool completely on wire rack.
Serves 12
Steve Lundy/slundy@dailyherald.comCook of the Week Teresa Fiocchi of Mundelein made a Bundt cake with assorted berries.
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