Moist Pound Cake

April 11, 2007 Swiss style cake. This is a fairly standard cake batter recipe. Be careful not to melt the butter. Just allow it soften at room temperature, then cream together with sugar. Brush with sugar syrup while the cake is still hot. Adding cherry liqueur to syrup is optional.

●Preparation Tip ●Instructions Photo #1 Photo #2 Photo #3 In a bowl, cream together butter and sugar. Stir in beaten eggs, a little at a time, and blend well. (Photo #1) Pour in flour and blend well to combine all ingredients. Fill each pound cake mold with batter 4/5 full and dent the center of the surface. (Photo #2) Bake in a preheated oven at 160 °C (320 °F) for about 30 minutes. It is done when a skewer inserted into the cake comes out clean. Mix sugar syrup and cherry liqueur. While the cake is still hot, brush with the syrup generously. (Photo #3) Servings per Recipe Calories per Serving Ready In 4  two 12 cm pound cake molds  0kcal 45 minutes butter 100g  sugar 100g  whole egg 120g  cake flour 120g  sugar syrup 30g  cherry liqueur 3g  【Preparation】 - Allow butter to soften at room temperature. - Sift flour.