Pound Cake   Printer Version
With Zante Currants
© 2008
Brand New Recipe Just For No Salt Lifestyle

If you like pound cake, you'll love this one. This works so well you'll be beating on your chest when explaining to family and friends, "no salt, no baking powder, no chemicals." You can have fun with this one. It will sit out nicely for a rich snack during the Super Bowl this month. It's also very good for other occasions including of all things: Breakfast. Cut them thinly, they are rich. Easy to make, it works well with ice cream and a thick chocolate or raspberry sauce. Variations of the recipe including flavoring with grated orange peel or a flavor of your choice.

Ingredients

• 1 cup unsalted butter (25 mg)
• 3 cups white granulated sugar* (6 mg)
• 6 large whole eggs (378 mg)
• 1 cup light or regular sour cream (200 mg)
• 1 ½ teaspoons vanilla extract or flavoring (.567 mg)
• 1 tablespoon Featherweight baking powder (13.5 mg)
• 3 cups white, unbleached all purpose flour (7.5 mg)
• Optional but recommended: 1/2 cup zante currants (5.76 mg)

Grease and lightly flour dust an angel food pan.

Preheat oven to 350° F.

In a medium to large mixing bowl cream together the sugar or Splenda and butter, adding sugar one cup at a time. Cream until light and fluffy.

Stir or mix in one egg at a time until thoroughly mixed. Add in sour cream and vanilla and cream until smooth.

Combine the flour and wet, stirring with a wooden spoon as you do. Just before ready to pour into your angel food pan rapidly stir in the Featherweight. (May also use heavy-duty hand mixer.)

Scrape all into your angel food or pound cake pan and place into preheated oven.**

Cook at 350° F for 1 hour and 25 minutes.

After cake is done, let stand for 5 minutes and then invert on a rack to cool.

*3 cups of Splenda may prove too costly.

** May also bake in two loaf pans.

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