A Million Dollar Pound Cake With Strawberries On Top
My friend, Peggy, is a great cook. We love everything she makes but this past week she hit the jackpot with a million dollar pound cake.
Her cake pan was in the shape of a heart and it looked beautiful (and smelled even better). We couldn’t wait to dive into it so we sliced the edges off and before we knew it we had a diamond shaped cake instead of a heart!
I had been to the local grocery store and bought some strawberries that were delicious so I went back and bought some more. When you add strawberries and whipped cream to a Million Dollar Pound Cake you get a billion dollar winner!
I’m not going to tell you that you won’t gain a few pounds if you eat as much cake as I did, but if you stick with small portions you won’t gain a million pounds (just a couple).
This cake is so good that it’s worth making even though it takes a lot of ingredients. The way I look at it adding strawberries makes it healthier because strawberries are so good for you. I believe that’s called “rationalization.”
Recipe for Million Dollar Pound Cake
4 cups all-purpose flour, sifted
1 pound salted butter, softened
1 Tbsp pure vanilla extract
1 teaspoon almond extract
3 cups granulated sugar
6 large eggs
3/4 cup whole milk
How You Put It Together
Preheat your oven to 300.
Flour an angel food cake pan with a removable bottom and put to the side.
Using a mixer whisk together the butter, vanilla and almond extracts for 5 minutes.
Add sugar (use paddle attachment) and beat on medium about 5 more minutes.
Add eggs one at a time, scraping bowl frequently. Beat after each egg.
Lower mixer speed and add flour alternating with milk. Begin and end with flour. Scrape the bowl occasionally.
Beat just until all flour is mixed in.
Pour into pan.
Place in hot oven for 1 hour and 30 to 45 minutes or until toothpick comes out clean.
Cool for 15 minutes then remove outer ring.
Cool completely before cutting.