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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

    Size-Wise

    Pound cake is the perfect choice for a special occasion. Plan ahead and eat accordingly before indulging in a slice of this flavorful cake.

    Substitute

    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