Old-fashioned Coffee Pound Cake
- Prep Time: 15 Minutes (Total Time: 1 Hour 45 Minutes)
- Serving Size: 20
- 4 cups Flour
- 1-1/2 teaspoon CALUMET Baking Powder
- 1 teaspoon Salt
- 2 cups (4 sticks) Ground Cinnamon
- 2-1/2 cups Butter, Softened
- 1 cup Granulated Sugar
- 7 Eggs
- 1 cup Freshly Brewed Double-strength MAXWELL HOUSE Coffee, Cooled
- 2 tablespoons Powdered Sugar
PREHEAT oven to 350°F. Mix flour, baking powder, salt and cinnamon until well blended; set aside. Beat butter and granulated sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add flour mixture alternately with coffee, beating until well blended after each addition.
POUR into greased 10-inch tube pan or 12-cup fluted tube pan.
BAKE 1 hour 30 min. or until toothpick inserted near center comes out clean. Cool 10 min.; loosen cake from side of pan. Gently remove cake from pan. Cool completely on wire rack. Sprinkle with powdered sugar.
KRAFT KITCHENS TIPS
Pound cake is the perfect choice for a special occasion. Plan ahead and eat accordingly before indulging in a slice of this flavorful cake.
Prepare batter as directed. Pour evenly into 2 greased 9x5-inch loaf pans. Bake at 350°F for 1 hour or until wooden toothpick inserted in centers comes out clean. Cool as directed before removing from pans.
RECIPE COURTESY OF KRAFT FOODS