KING DULCE DE LECHE POUND CAKE
½ lb. unsalted butter, softened (2 sticks)
¼ tsp. mace
½ tsp. salt
1 tsp. baking powder
2 tsp. vanilla extract
1 12-oz. can Nestlé Dulce de Leche (caramel-flavored canned milk)
3 c. sugar
7 large eggs (beating one at a time)
3 c. sifted cake flour (3 times)
¾ c. heavy cream
Preheat oven to 325°F. Beat butter, mace, salt, baking powder, vanilla and can of Dulce de Leche about 2 minutes. Add sugar, beat 5 minutes. Add eggs, one at a time, beating well after each addition. Add ½ of the cake flour; blend gently until mixed. Add heavy cream; mix until incorporated. Stir in rest of flour until mixed and batter is smooth. Put into a greased and floured tube or bundt pan. Bake 1 hour to 1 hour, 20 minutes. Cool in pan 25 minutes. Invert pan on wire rack and let cake completely cool. Sprinkle with powdered sugar.
PEANUT BUTTER FUDGE
To view the rest of this article, you must log in. If you do not have an account with us, please subscribe here.