Madeira pound cake

Yield: 1 servings

Measure Ingredient
1 cup Butter or margarine
2 teaspoons Baking powder
⅛ teaspoon Nutmeg; ground
2 cups Sugar
¾ cup Madeira or cream sherry
6 \N Eggs
¾ cup Pecans; finely chopped
3 cups Flour

Cream together butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add flour, baking powder and nutmeg alternately with the wine to the creamed mixture. Mix well after each addition. Blend in chopped pecans. Pour batter into well greased and floured Jumbo Bundt pan. Bake in 350-degree oven for 50-60 min. Cool cake in pan for 15 min. before turning out. Dust with confectioners' sugar before serving. Source: Unusual Old World and American Recipes from Nordic Ware. Formatted for MM by Karen Adler FNGP13B.

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