Make a traditional pound cake, which is normally low in salicylates containing only sugar, eggs, butter, and flour. Video included
|Category:||Desserts and Cookies|
|11 oz Butter, room temperature, salted|
|11 oz White sugar, granulated|
|11 oz Eggs, room temperature|
|11 oz White flour (I use unfortified, unbleached)|
|2 oz Maple syrup|
|1 cup Powder sugar, sifted is best|
|4 Tbsp. Maple syrup|
|1 Tbsp. Half & half or heavy cream|
Storage and serving:
Wrap pound cake tightly in plastic, or keep in an airtight container.
I find that over time it gets drier. After the third or fourth day, I'll warm it up in the microwave and eat it with a little warmed butter.
Serve with fresh or cooked pears and some decaf coffee (if you an tolerate it). It is also delicious with milk.
Watch the video: https://youtu.be/janZNByr9js