These honey-sweetened loaves of pound cake,laden with maraschino cherries and pecans, make wonderful gifts.
Recipe: Golden Crown HoneyPound Cake
1 cup butter or margarine
Preheat oven to 325°F (160°C).Grease and flour 3 (6 x 3 1/4 x 2 1/2-inch) loaf pans; set aside.
Bring butter and eggs to room temperature.
In large mixer bowl, beat butter on mediumspeed of electric mixer about 1 minute. Gradually add honey,then sugar; beat 5 to 7 minutes after all honey and sugar areadded.
Add vanilla and lemon peel; mix well.
Add eggs one at a time; beat after eachaddition. Scrape bowl frequently.
Combine flour, baking powder, salt andbaking soda; mix well. Add flour mixture to egg mixture; beaton low speed only until ingredients are blended; gently stirin cherries and pecans.
Pour batter into prepared loaf pans.
Bake for 40 to 50 minutes or until woodenpick inserted near center comes clean.
Cool 15 minutes in pan. Remove from pan;cool completely on wire rack.
3 large eggs
1/2 cup honey
1/2 cup granulated sugar
1 tablespoon vanilla extract
1 tablespoon grated lemon peel
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1 cup whole maraschino cherries, drained
1/2 cup broken pecans
Makes 3 (6 x 3 1/4 x 2 1/2-inch) loaves.
Recipe and photograph provided courtesyof the National Honey Board.
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