---------- Recipe via Meal-Master (tm) v8.05
  
       Title: HALF-A-POUND CAKE
  Categories: Cakes
       Yield: 2 Servings
  
            -JUDY GARNETT   (PJXG05A)
     1/4 c  Butter; room temperature
     1/4 c  Sugar
       1    Egg
     1/4 ts Vanilla ext
     1/3 c  Sifted flour
       1 tb Powdered sugar; if desired
  
   Preheat oven to 325 deg. Line a 6″ x 3″ aluminum foil loaf pan with wax
   paper. With elec. mixer, beat butter in a small bowl until soft and light.
   Gradually add sugar, beating until light and fluffy. Beat egg in another
   small bowl. Gradually add to the butter-sugar mixture, beating until light
   and fluffy. Stir in vanilla. Stir in flour to moisten; beat until light and
   smooth. Spoon batter into prepared pan and distribute evenly. Bake about 55
   minutes until edges separate from pan. Top should be golden and spring back
   when lightly touched in center. Cool in pan 15 minutes. Loosen sides and
   remove by lifting ends of wax paper. Cool on a wire rack. Sprinkle with
   powdered sugar, if desired. Makes 4 servings. VARIATIONS: NUT POUND CAKE:
   Stir 2 to 3 T. finely minced walnuts or pecans into batter. LEMON OR ORANGE
   POUND CAKE: Stir 1/2 teaspoon freshly grated lemon or orange peel into
   batter. VIENNESE CHOC. TORTE: Slice cake into 4 horizontal layers. Spread
   thin layer of apricot jam and a layer of Choc. Frosting on lower 3 layers.
   Stack layers. Frost sides and top with frosting. Sprinkle toasted almonds
   over top. Cookery for 1 or 2. Judy Garnett/pjxg05a. Jan, I know what you
   mean about e-mail. I have several relatives also on *p*. Have several more
   recipes for you which I'll post for you under this same subject. I didn't
   type in the nut. values since I knew you'd get them from MealMate, too.
   Best regards, Judy
  
 -----

Plain Text Version of This Recipe for Printing or Saving