Recipe - Blue Ribbon Pound Cake

4 cup Sifted allpurpose flour
1 teaspoon Baking powder
One half teaspoon Salt
1 pn Ground nutmeg
2 cup Unsalted butter; at room
temperature
3 cup Sugar
6 lg Eggs; at room temperature
1 cup Milk; at room temperature
2 teaspoon Lemon extract or vanilla; or
1 teaspoon each
; lemon extract and
; vanilla

FOR GARNISH
Confectioners' sugar
Fresh whole strawberries

Sift together the flour, baking powder, salt and nutmeg and set aside.

Cream butter until very light and fluffy, then add sugar gradually,
creaming all the while. Add the eggs, one at a time, beating after
each addition just enough to mix.

Combine the milk and the flavoring (lemon, vanilla or lemon and
vanilla). Add the sifted dry ingredients to the creamed mixture
alternately with the milk, beginning and ending with the dry
ingredients.

Pour into a wellbutteredandfloured 10inch tube pan, filling to
within about 2 inches of the top. Bake in a 300 degree oven for about
1 hour and 20 minutes, or until cake just begins to pull from the
sides of the pan and a finger pressed gently on the top of the cake
leaves a print that vanishes slowly.

Cool cake upright in the pan on a wire rack for 10 minutes, then turn
out on the rack and cool to room temperature before cutting. Serve as
is or garnish, if you like with a dusting of confectioners' sugar and
a few red, ripe strawberries.

Converted by MC_Buster.

Recipe by: COOKING LIVE SHOW #CL9185

Converted by MM_Buster v2.0l.