Ingredients with Measurements:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup Karo light corn syrup
- 1/2 cup whole milk
Special equipment needed:
- 10-inch bundt pan
- Electric mixer
Step-by-step instructions:
1. Preheat oven to 325°F (165°C). Grease and flour a 10-inch bundt pan.
2. In a large mixing bowl, cream the butter and sugar until light and fluffy.
3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the butter mixture, alternating with the Karo light corn syrup and milk. Mix until just combined.
6. Pour the batter into the prepared bundt pan and smooth the top with a spatula.
7. Bake for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
8. Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Time:
Preparation time: 20 minutes
- Cooking time: 60-70 minutes
Temperature:
- Oven temperature: 325°F (165°C)
Serving size:
- 12 servings
Nutritional information:
- Calories: 475
- Fat: 20g
- Carbohydrates: 71g
- Protein: 6g
Substitutions for ingredients:
- You can use Karo dark corn syrup instead of light corn syrup for a richer flavor.
- You can use 2% or skim milk instead of whole milk.
Variations:
- Add 1 cup of chopped nuts (such as pecans or walnuts) to the batter for extra texture and flavor.
- Add 1 tablespoon of lemon zest to the batter for a citrusy twist.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar to ensure a smooth and fluffy batter.
- Do not overmix the batter, as this can result in a tough cake.
- Let the cake cool completely before slicing to prevent it from falling apart.
Storage instructions:
- Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- To reheat the cake, place it in a preheated oven at 350°F (175°C) for 5-10 minutes.
Presentation ideas:
- Dust the cake with powdered sugar before serving.
- Serve with whipped cream and fresh berries.
Garnishes:
- Fresh berries
- Whipped cream
- Powdered sugar
Pairings:
- Coffee
- Tea
- Milk
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the cake is too dry, try adding an extra tablespoon of Karo light corn syrup to the batter.
- If the cake is too moist, try reducing the amount of milk in the recipe.
Food safety advice:
- Make sure to wash your hands and all utensils before preparing the cake.
- Use pasteurized eggs to reduce the risk of foodborne illness.
Food history:
- Pound cake originated in Europe in the 1700s and was traditionally made with a pound of butter, sugar, flour, and eggs.
- Karo syrup was introduced in the United States in 1902 and quickly became a popular ingredient in baked goods.
Flavor profiles:
- Sweet
- Rich
- Buttery
Serving suggestions:
- Serve the cake as a dessert or as a sweet snack.
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Region: American