Inner Chef

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Honey Pound Cake

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Honey Pound Cake                                                         Servings: 24

(Recipe taken from and altered)

1 cup butter or margarine

3 eggs

½ cup honey

½ cup sugar

1 Tbsp. vanilla

1 Tbsp. freshly grated lemon peel

2 cups flour

1 tsp. baking powder

¼ tsp. salt

¼ tsp. baking soda

1 cup maraschino cherries, drained (optional)

½ cup broken pecans (optional, but highly recommended)

  1. Bring butter and eggs to room temperature (30 minutes).
  2. In large mixer bowl, beat butter on medium speed of electric mixer about 1 minute. Gradually add honey, then sugar; beat 5 to 7 minutes after all honey and sugar are added.
  3. Add vanilla and lemon peel; mix well. Add eggs one at a time; beat after each addition. Scrape bowl frequently.
  4. Combine flour, baking powder, salt and baking soda; mix well. Add flour mixture to egg mixture; beat on low speed only until ingredients are blended; gently stir in cherries and pecans.
  5.  Pour batter into three* (6×3-1/4×2-1/2-in.) greased and floured loaf pans. Bake at 325°F for 40 to 50 minutes or until wooden toothpick inserted near center comes clean.
  6. Cool 15 minutes in pan. Remove from pan; cool completely on wire rack.

*One 9x5x3-in. loaf pan may be used. Bake at 325°F about 60 minutes.


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