-JUDY GARNETT (PJXG05A) 1/4 c Butter; room temperature
1/4 c Sugar
1 Egg
1/4 ts Vanilla ext
1/3 c Sifted flour
1 tb Powdered sugar; if desired
Preheat oven to 325 deg. Line a 6″ x 3″ aluminum foil loaf pan with wax paper. With elec. mixer, beat butter in a small bowl until soft and light. Gradually add sugar, beating until light and fluffy. Beat egg in another small bowl. Gradually add to the butter-sugar mixture, beating until light and fluffy. Stir in vanilla. Stir in flour to moisten; beat until light and smooth. Spoon batter into prepared pan and distribute evenly. Bake about 55 minutes until edges separate from pan. Top should be golden and spring back when lightly touched in center. Cool in pan 15 minutes. Loosen sides and remove by lifting ends of wax paper. Cool on a wire rack. Sprinkle with powdered sugar, if desired. Makes 4 servings. VARIATIONS: NUT POUND CAKE: Stir 2 to 3 T. finely minced walnuts or pecans into batter. LEMON OR ORANGE POUND CAKE: Stir 1/2 teaspoon freshly grated lemon or orange peel into batter. VIENNESE CHOC. TORTE: Slice cake into 4 horizontal layers. Spread thin layer of apricot jam and a layer of Choc. Frosting on lower 3 layers. Stack layers. Frost sides and top with frosting. Sprinkle toasted almonds over top. Cookery for 1 or 2. Judy Garnett/pjxg05a. Jan, I know what you mean about e-mail. I have several relatives also on *p*. Have several more recipes for you which I’ll post for you under this same subject. I didn’t type in the nut. values since I knew you’d get them from MealMate, too. Best regards, Judy —–