Saturday, March 10, 2012

PICK RICK Pound Cake
The rallying cry in Kansas, the reddest of the red states.

PICK RICK Pound Cake

Slip a slice of this classic, traditional, old-fashioned pound cake into your purse or briefcase; it'll tide you over during the caucuses.

1/2 cup (1 stick) butter, softened
1-1/4 cups sugar
1/2 pkg. (4 oz.) cream cheese, softened
1/2 tsp. pure vanilla extract
3 eggs
2 cups flour
1-1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. Kosher salt
1/2 cup sour cream

Preheat oven to 350ºF. Beat butter in large bowl with electric mixer on medium speed 1 min. Add sugar in thirds, beating well after each addition. Beat an additional 5 min. or until very light and fluffy. Add cream cheese and vanilla; beat 1 min. Add eggs, one at a time, beating well after each addition.

Combine flour, baking powder, baking soda and salt. Add to butter mixture alternately with sour cream, beating well after each addition. Pour batter into greased and floured 8x4-inch loaf pan.

Bake 1 hour 10 min. to 1 hour 15 min. or until golden brown and a long toothpick inserted in center comes out clean. Cool 10 min.; loosen from sides of pan with spatula or knife and gently remove cake. Cool completely on wire rack.

Always use butter and cream cheese that is softened but not melted.  If you have time, let the butter and cream cheese soften on the kitchen counter for an hour before you get started.  It’s also a good idea to use room temperature eggs; take them out of the fridge with the butter and the cream cheese.  

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