MY BEST BUTTER POUND CAKE

To me, there is nothing more beautiful

than a seasonal cake pan from Nordic Ware.

I have had my eye on this one for a few years and for some reason,

THIS was the time to invest in this gorgeous autumn wreath cake pan!

It is a beautiful bronze with a gorgeous

autumn wreath pattern.

I chose to bake my favorite pound cake

which of course, was a recipe Mother used to bake

for the holidays.

This prize winning pound cake will grace

the dining table for both Thanksgiving and Christmas..

there is just none better!

It is so rich and moist....a family heirloom recipe!

ESTELLE'S BEST BUTTER POUND CAKE

1 1/2 cups cake flour

1 1/2 cups all-purpose flour

2 sticks of butter, softened

1 8 ounce package of cream cheese, room temperature

3 1/2 cup sugar

1 1/2 t. vanilla

1 1/2 t. almond extract

1 t. salt

6 large eggs

Beat butter and cream cheese with a stand mixer until well blended.

Add the sugar and extracts, beat until light and fluffy.

Add eggs, one at a time, alternating adding flours,

1/2 cup at a time, until all are used.

Spoon batter into a prepared tube pan or bundt pan/

Place cake in COLD oven.

Heat oven to 325 degrees F. 

Bake for 1 1/2 hours.

Allow to cool before inverting on serving plate.