Yield:产生一个大的邦特蛋糕。

服务：eight to ten.

香草、椰子和杏仁extracts creates an intriguingly delicious flavor. You can make this cake with only the vanilla, but try the recipe first as written.

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Preparation

将烤箱加热到300°F。喷洒一个带有不粘涂层和面粉的大型（10至12杯）邦特锅。
Whisk together the flour, baking powder, and salt until well blended. With an electric mixer (I use the paddle attachment on my stand mixer), beat the butter until it’s very pale and little tails have formed. Sprinkle in the sugar and beat well until slightly fluffy. Scrape the sides of the bowl well. Add the eggs one at a time, beating until blended before adding the next. Add the extracts and sour cream; mix well. With the mixer on low, add the flour and mix until it’s almost incorporated but not quite. Switch from the mixer to a stiff rubber spatula and fold until the batter is well blended and smooth, taking care to scrape the bowl’s bottom and sides. Gently fold in the raisins or currants, if using.
将面糊刮入准备好的锅中，然后在烤箱的中央烘烤，直到蛋糕变成金黄色，牙签出来，当插入60至75分钟的中心时，牙签只有几个碎屑紧贴它。烘烤时间会根据锅尺寸和深度而有所不同，因此请在大约50分钟内开始检查。让蛋糕冷却约15分钟。然后将其倒入大盘子或盘子上，敲击锅以释放蛋糕。将蛋糕滑到架子上并在食用前完全冷却。

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编织|07/19/2016

I am so glad to find this recipe on line. I have been making it since it came out in the magazine but somehow lost my copy. This is the best pound cake ever. The combination of the three flavorings is outstanding. Thank you.
用户-565541|2014年6月27日

对于那个食谱1星的人来说，因为剩下的20分钟看起来没有完成，请完全制作蛋糕，然后再给出如此出色的食谱糟糕的评论！我只是讨厌看到人们错过这个美味的蛋糕。我喜欢精美的烹饪食谱的原因是因为它们经过了测试，并且总是完美的。这个蛋糕也不例外。当它在精美的烹饪中出来时，我已经制作了将近9年的食谱。我在任何地方都会收到关于它的好评，并且是家庭的最爱。我通常会添加柠檬皮，然后用柠檬和糖粉制作柠檬釉。我还没有购买所有提取物，因为它对香草来说非常好，但我坚持不懈。我强烈建议您逐步阅读她如何制作完美面糊的逐步说明。当我刚开始制作时，花费了更多时间来确保我正确地完成每个步骤，但现在是第二天性。我每年至少做5次，并且总是收到更多或更多食谱的请求。我什至没有时间写评论，但是那一星级让我走了。:)它在我的十大甜点食谱中。 My 6 year old daughter just asked for it for her birthday! We're all so glad for an excuse to have it again...and I love making it.