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Name: Million dollar pound cake
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: Ingredients:; 1 pound salted butter (4 sticks) room temperature; 3 cups granulated sugar; 6 eggs, room temperature; 2 teaspoons vanilla (or 1 teaspoon vanilla + 1 teaspoon almond; 4 cups all purpose Bob’s Red Mill Unbleached White All Pu; 3/4 cup buttermilk; Frosting; 1 cup butter room temperature; 1/2 cup honey; 2 1/2 cup powdered sugar; optional – garnish with berries

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INGREDIENTS

Ingredients:
1 pound salted butter (4 sticks) ; room temperature
3 cups granulated sugar
6 eggs, room temperature
2 teaspoons vanilla (or 1 teaspoon vanilla + 1 teaspoon almond
4 cups all purpose Bob’s Red Mill Unbleached White All Pu
3/4 cup buttermilk
Frosting
1 cup butter room temperature
1/2 cup honey
2 1/2 cup powdered sugar
optional – garnish with berries

INSTRUCTIONS

1. Preheat oven to 300°F. Coat a 10- inch (10 – 15 cup) bundt pan liberally with nonstick spray. Alternately you can coat the pan with butter/shortening and dust it with flour or powdered sugar, tapping off excess. Set aside.

2. In the bowl of your stand mixer fitted with the paddle attachment mix the butter and sugar together on medium speed for 3 minutes, until fluffy and pale in color. Add in the eggs and extract(s), mixing for 1 minute until smooth, scraping the sides of the bowl as necessary.

3. Turn mixer to low and add in the flour and buttermilk in alternating portions until just combined, beginning and ending with the flour.

4. Spread the batter into the prepared pan and bake for 1 hour 40 minutes, or until a toothpick inserted in the center comes out clean.

5. Allow the cake to cool in the pan for 20 minutes, and then invert the pan onto a wire rack to cool completely.

6. To prepare the frosting, in the bowl of your stand mixer fitted with the paddle attachment, mix the butter and honey together on medium speed for 1 minute, until smooth. Turn the mixer to low and slowly add in the powdered sugar.

7. Once it’s all added in, turn the mixer up to medium and beat for 30 seconds until creamy and smooth, scraping the sides of the bowl as necessary.

Spread or pipe the frosting onto the top of the cooled cake. Top with berries if desired.

Notes:

I noted in the ingredients that you can use a combination of extracts. I prefer the combination of 1 teaspoon of vanilla with 1 teaspoon of almond extract or coconut extract best.

Also, I really prefer this cake either served warm OR after it has sat overnight. Letting the cake sit covered airtight overnight gives it a dense, moist texture, as well as enhancing the flavor.

You can also serve this with berries and whipped cream, or ice cream.

NOTES

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Million dollar pound cake

Ingredients:
1 pound salted butter (4 sticks) room temperature
3 cups granulated sugar
6 eggs, room temperature
2 teaspoons vanilla (or 1 teaspoon vanilla + 1 teaspoon almond
4 cups all purpose Bob’s Red Mill Unbleached White All Pu
3/4 cup buttermilk
 Frosting
1 cup butter room temperature
1/2 cup honey
2 1/2 cup powdered sugar
 optional – garnish with berries

3. Turn mixer to low and add in the flour and buttermilk in alternating portions until just combined, beginning and ending with the flour.

4. Spread the batter into the prepared pan and bake for 1 hour 40 minutes, or until a toothpick inserted in the center comes out clean.

5. Allow the cake to cool in the pan for 20 minutes, and then invert the pan onto a wire rack to cool completely.

7. Once it’s all added in, turn the mixer up to medium and beat for 30 seconds until creamy and smooth, scraping the sides of the bowl as necessary.

Spread or pipe the frosting onto the top of the cooled cake. Top with berries if desired.

Notes:
I noted in the ingredients that you can use a combination of extracts. I prefer the combination of 1 teaspoon of vanilla with 1 teaspoon of almond extract or coconut extract best.

Also, I really prefer this cake either served warm OR after it has sat overnight. Letting the cake sit covered airtight overnight gives it a dense, moist texture, as well as enhancing the flavor.

You can also serve this with berries and whipped cream, or ice cream.

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Nutrition

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Serving Size: 1 (1582g)
Recipe Makes: 1

Calories: 3309
Calories from Fat: 2609 (79%)

Amt Per Serving		% DV

	Total Fat 289.9g	387 %
	Saturated Fat 178.3g	892 %
	Monounsaturated Fat 74.9g
	Polyunsanturated Fat 11.5g
Cholesterol 770.9mg		237 %
Sodium 1947.4mg		67 %
Potassium 1150.4mg		30 %
Total Carbohydrate 178.4g		52 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 178g
Protein 20.2g		29 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3309

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