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Desserts

Old-Fashioned Coffee Pound Cake

Old-Fashioned Coffee Pound Cake recipe
photo by:kraft
With brewed coffee baked right into it, this is an updated change on classic pound cake. Buttery with a hint of cinnamon, it’s sure to become a family favorite.
time
prep:
15 min
total:
1 hr 45 min
servings
total:
20 servings
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What You Need

4
cups  flour
1-1/2
tsp.  CALUMET Baking Powder
1
tsp.  salt
1
tsp.  ground cinnamon
2
cups  (4 sticks) butter, softened
2-1/2
cups  granulated sugar
7
 eggs
1
cup  freshly brewed double-strength MAXWELL HOUSE Coffee, cooled
2
Tbsp.  powdered sugar

Make It

PREHEAT oven to 350°F. Mix flour, baking powder, salt and cinnamon until well blended; set aside. Beat butter and granulated sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add flour mixture alternately with coffee, beating until well blended after each addition.

POUR into greased 10-inch tube pan or 12-cup fluted tube pan.

BAKE 1 hour 30 min. or until toothpick inserted near center comes out clean. Cool 10 min.; loosen cake from side of pan. Gently remove cake from pan. Cool completely on wire rack. Sprinkle with powdered sugar.

Kraft Kitchens Tips

Size-Wise
Pound cake is the perfect choice for a special occasion. Plan ahead and eat accordingly before indulging in a slice of this flavorful cake.
Substitute
Prepare batter as directed. Pour evenly into 2 greased 9x5-inch loaf pans. Bake at 350°F for 1 hour or until wooden toothpick inserted in centers comes out clean. Cool as directed before removing from pans.
Special Extra
Serve with fresh berries.
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