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Wednesday, May 27, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

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Butter Pound Cake
Contributed by: Joan Ragland
  • 11â�„4 cups (21â�„2 sticks) unsalted butter, softened at room temperature, plus more for the pan
  • 21â�„2 cups cake flour, plus more for the pan
  • 11â�„2 tsp. baking powder
  • 1â�„2 tsp. table salt
  • 13â�„4 cups granulated sugar
  • 2 large egg yolks, at room temperature
  • 3 large eggs, at room temperature
  • 2â�„3 cup whole milk, at room temperature
  • 11â�„2 tsp. pure vanilla extract
Preheat oven to 350 degrees. Butter a 12-cup Bundt pan. Dust pan with flour and tap out the excess.
Whisk together the flour, baking powder and salt in small bowl; set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar at medium speed until light and fluffy, about 2 minutes. On low speed, beat in the yolks until smooth. Stop the mixer and scrape the bowl and paddle. Add the whole eggs, one at a time, mixing on medium-low speed for at least 20 seconds after each addition. Stop the mixer and scrape the bowl and paddle again.
Add half of the flour mixture and mix on low speed just to combine, add the milk and mix until combined, and then add the remaining flour mixture and mix just until combined. Scrape the bowl one last time, add the vanilla extract, and mix at medium speed until the batter is smooth and fluffy, 20-30 seconds.
Scrape the batter into the prepared pan and spread it evenly. Run a knife through the batter and tap the pan against the counter to dislodge trapped air. Bake until golden brown and a toothpick inserted in the center comes out with only moist crumbs clinging to it, about 45-55 minutes. Cool in the pan for 10 to 15 minutes and then invert onto a wire rack to cool completely. The cake will keep at room temperature for 3 days.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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