Butter Pound Cake

Name: Butter Pound Cake
Ingredients: 1 cup butter, softened; 2 cups sugar; 1 teaspoon vanilla extract; 5 large eggs; 2-1/4 cups all-purpose flour; 1/4 teaspoon baking powder; 1/8 teaspoon salt; 3 tablespoons water; GARNISH, optional:; 3 tablespoons light corn syrup; 1 package fresh rosemary sprigs; 1/4 cup sugar, divided; 1/4 cup fresh cranberries; 2 tablespoons fresh blueberries; Confectioners' sugar, optional

15 ingredients

6 steps

Ingredients

1 cup butter, softened
2 cups sugar
1 teaspoon vanilla extract
5 large eggs
2-1/4 cups all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt
3 tablespoons water
GARNISH, optional:
3 tablespoons light corn syrup
1 package fresh rosemary sprigs
1/4 cup sugar, divided
1/4 cup fresh cranberries
2 tablespoons fresh blueberries
Confectioners' sugar, optional

Directions

1

Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan.
2

Cream butter and sugar until light and fluffy. Beat in vanilla and eggs, one at a time. Whisk together flour, baking powder and salt. Add to creamed mixture alternately with water, beating after each addition.
3

Transfer to prepared pan.
4

Bake until a toothpick inserted in center comes out clean, 50-55 minutes. Cool 10 minutes before removing from pan; cool completely on a wire rack.
5

If desired, for garnish, place corn syrup in a small microwave-safe bowl. Microwave, uncovered, 10 seconds or until warm. Brush corn syrup lightly over rosemary. Sprinkle sugar to coat; place on waxed paper to dry. Reheat remaining corn syrup until warm; gently toss cranberries and blueberries in syrup. Toss in remaining sugar to coat. Place on waxed paper; let stand until set, about 1 hour.
6

Just before serving, top cake with sugared rosemary and berries. If desired, dust with confectioners' sugar.