Now this ain’t yer everyday cake…
This dude has a pound of butter and a half a dozen eggs– not to mention 3 cups of sugar and 4 cups of flour…
What results is a hefty cake with a nice crunchy top and delicate almond flavored middle.
I guess what I am tryin’ to say is that this is a recipe that would make Paula proud!
I found this baby in Gooseberry Patch’s Big Book of Home Cooking when GP sent it to me to review a while back.
You start by giving your mixer a pep talk… cause she is going to get a workout… My old Kit did just fine 😉
Place 1 pound of butter ( 4 sticks/2 cups) in your mixer and whip them up… Approximately for 2 minutes.
Gradually add 3 cups of sugar and blend completely.
Approximately 5-7 minutes.
I stopped my mixer a couple times and pushed the butter on the sides down with a spatula to make sure it mixed completely.
Kit appreciated the break 😉
Now add 6 eggs one at a time…
Now alternate 4 cups flour and 3/4 cup milk gradually and mix through.
Add in 1 t Almond Extract and 1 t Vanilla Extract.
Pour your batter into a 10 inch tube pan that has been sprayed down with non-stick cooking spray.
Bake at 300 degrees for 1 hour and 40 minutes or until the cake passes the toothpick test.
Take out of the oven and cool for a few minutes.
Turn out onto a wire rack and cool completely.
Slice into thin slices. The recipe says you can serve with fruit and whipped cream, but it was rich enough for us to enjoy by itself.
Million Dollar Pound Cake
Ingredients
- 2 Cups Butter
- 3 Cups Sugar
- 6 Eggs
- 4 Cups Flour
- 3/4 Cup Milk
- 1 t Almond Extract
- 1 t Vanilla Extract
Instructions
- Whip butter in mixer (approx 2 minutes)
- Gradually add sugar-- mix through
- Gradually add eggs one at a time
- Alternate flour and milk- gradually
- Add extracts
- Pour into a greased 10 inch tube pan
- Bake at 300 for 1 hr and 40 minutes or until it passes the toothpick test.
- Cool on counter for 10 minutes
- Turn out on a wire rack and cool completely.
- Slice and serve.
Jent says
I have been waiting patiently for you to post this recipe since you put the “teaser” up on Facebook – so right this minute I am going to get off the computer, go to my kitchen and make this AND quite possibly eat the whole thing myself when it is done and call it supper!!!!!!!!
THANK YOU
kel0210 says
Greetings everyone. I have suggestions because I’ve baked this cake several times over the years. If you use a non-stick spray, please use one that has butter-flavor and MUST have flour mixture (Pam has butter/flour and Joy has grease/flour) – which is strongly recommend. However, what I do 100% of the time to insure perfect presentation of this cake, prepare your tube pan by using unsalted butter generously then flour the pan, dusting away remnants (the old fashioned way) before placing batter into the pan. Always sift your flour, remeasure and sift again to insure you’re not using too much flour in this cake. Additionally, the cake pictured here looks as if the butter and sugar wasn’t creamed long enough for “light and fluffy”. If you’re unsure, blend at least 8 to 10 minutes before adding eggs one at a time. Lastly, use evaporated milk (Carnations, Pet, etc.) as the original recipe notes. Enjoy baking!
Cranberry Morning says
I am definitely going to try my hand at this. BTW my mixer is identical to yours! Don’t you love the Kitchen Aid! Thanks for passing on this fantastic looking cake recipe. 🙂
Kerin says
Looks so delicious! I’m such a chocolate freak… but I think I’ll have to give this recipe a try.
Thanks for sharing with us.
Julie noesen says
Hi. I was wondering if I could use almond milk instead? Looks yummy?
Mary says
Hi Julie! Did you try this recipe? How did it turn out and what milk did you use?
Mary says
I am reading the comments and you mentioned evaporated milk while the recipe just says milk. Can you clarify? Thanks!
Sammyj says
My favorite recipe, I’ve made this cake four times. Thanks for sharing!