Martha Stewart Pound Cakes

By jiwhite

Excellent - Bake in mini pans to get more pound cakes.

Ingredients

• 3 1/4 cups (1Lb) Flour
• 2 Cups salted butter softened
• 2 Cups sugar
• 1 Tsp Vanilla
• 9 Large Eggs lightly beaten(I've used 8 and it has been fine)
• Variations
• Blueberry - Sour Cream use 1/2 cup in place of 1 stick of butter. Toss blueberries in flour and fold into batter
• Chocolate - Use 1 cup unsweetened cocoa instead of flour
• Chocolate Chip - fold 2 cups choc chips into batter
• Brown Sugar Walnut - use packed dark brown sugar in place of white sugar. Fold in 2 cups of walnuts into batter
• Cherry - Fold in 1 cup Cherry Preserves into batter
• Vanilla Bean - 1 vanilla bean in place of vanilla extract
• Toasted Coconut - fold 2 cups toasted coconut into batter and sprinkle 1/3 cups on top of batter & tent with foil to bake.

Preparation

Step 1

Preheat Oven 325 celcius
Butter 5x9 loaf pans
Cream together Butter & Sugar until Smooth (8 mins)
Add Vanilla
Add eggs in 4 additions Mix throughly after each addition
Add flour in 4 additions. Mixing just until incorporated
Divide batter between pans.
Tap on counter to distribute
Bake 65 Minutes
Let cool out of pan on wire racks