1234 Pound Cake

Excellent from scratch pound cake. This one is a winner

3 cups Swans Down Cake Flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
2 cups sugar
4 eggs
3/4 cup milk
1 teaspoon vanilla
1/2 teaspoon almond extract
GLAZE:
1 cup confectioners’ sugar
1 tablespoon bourbon
1 teaspoon orange zest, grated
1 – 2 tablespoons orange juice concentrate, thawed
Combine sugar, bourbon, zest and enough orange juice to make a thin glaze. Drizzle onto cake

Preheat oven to 325 degrees. Sift flour with baking powder and salt. Cream butter and sugar until light and fluffy. Beat on medium speed 10 minutes. Add eggs one at a time, beating after each addition. Add flour mixture alternately with milk and flavorings, creaming until smooth after each addition. Spread batter into prepared 10-inch bundt pan. Bake until tester inserted into cake comes out clean, about 1 hour and 25 minutes. Cool in pan 15 minutes. Remove from pan; cool on rack. Glaze with OLD-FASHIONED BOURBON GLAZE.

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