POUND CAKE

Several years ago, Domino Sugar printed a pound cake recipe on its box of confectioners' sugar. I wonder if you or a reader remembers it. It was delicious and, until I lost the recipe, a family favorite. Thank you in advance for any help that you can provide.

Constance Sharpe

Hyattsville

We found this recipe on the Web site for Domino Sugar (www.dominosugar.com); sure enough, Sharpe confirmed that this is the missing recipe. Do you have a recipe request? If so, contact us. (See address and e-mail information below.)

Pound Cake

(16 servings)

1 pound confectioners' sugar (about 3 3/4 cups)

1 1/2 cups butter, at room temperature, plus additional for the pan

1 teaspoon vanilla extract

1/2 teaspoon almond extract

6 eggs

3 cups all-purpose flour, plus additional for the pan

1 1/2 teaspoons baking powder

3/4 teaspoon salt

1/2 cup milk

Preheat the oven to 325 degrees. Butter and flour a 10- inch tube pan.

In a large bowl with an electric mixer on medium-high, cream together the sugar and butter until light and fluffy. Blend in the vanilla and almond extracts. Add the eggs, 1 at a time, beating thoroughly after each addition. Set aside.

In a medium bowl, stir together the flour, baking powder and salt. Gradually add the flour mixture to the sugar- butter mixture alternately with the milk, beating after each addition. Mix until smooth.

Pour the batter into the prepared pan and bake until a toothpick inserted in the center of the cake comes out clean, 60 to 75 minutes. Cool for 10 minutes in the pan; invert the cake onto a wire rack to cool completely.

Per serving: 392 calories, 5 gm protein, 47 gm carbohydrates, 21 gm fat, 130 mg cholesterol, 12 gm saturated fat, 186 mg sodium, 1 gm dietary fiber

HOMEMADE CREME FRAICHE

I recall reading a recipe in the 1980s about making your own creme fraiche. Could you track it down for me? Thank you very much.

Susan Ellis

Washington

Creme fraiche, a slightly tangy thickened cream with a velvety consistency, is the perfect addition to soups and sauces since it can be boiled without curdling. It is also a pleasing alternative to sour cream in hors d'oeuvres or a refreshing addition to a number of desserts, from fresh fruits to cobblers to pound cake (see preceding recipe). Although packaged creme fraiche is available at most supermarkets, it is quite expensive. Here is the recipe that Ellis recalls; it accompanied an article by Carl Jerome that was published in The Food section in 1982.

Creme Fraiche

(Makes about 2 1/2 cups)

1/3 cup buttermilk

2 cups heavy (whipping) cream

In a blender or food processor, process the buttermilk and the heavy cream until thoroughly mixed. Transfer to a tightly covered jar and leave at room temperature until thick, 8 to 12 hours. Store in the refrigerator.

Per serving: 85 calories, 1 gm protein, 1 gm carbohydrates, 9 gm fat, 33 mg cholesterol, 6 gm saturated fat, 13 mg sodium, 0 dietary fiber

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