BUTTER POUND RECIPES

Steps:

• Beat butter and cream cheese with a mixer on medium speed until mixture comes together.
• Add sugar and extracts.
• Beat until light and fluffy. Reduce speed to low.
• Add eggs, one at a time, alternating with flours 1/2 cup at a time until all eggs and flours are used.
• Buttered, oil and flour a 10-cup shaped pan such as Bundt pan.
• Transfer batter to the Bundt pan.
• Place in cold oven. Heat oven to 325 degrees. Bake for about 1 1/2 hours or until a tester comes out clean.
• Remove cake from pan. Let cool on wire rack.

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., Cream butter and sugar until light and fluffy. Beat in vanilla and eggs, one at a time. Whisk together flour, baking powder and salt. Add to creamed mixture alternately with water, beating after each addition., Transfer to prepared pan., Bake until a toothpick inserted in center comes out clean, 50-55 minutes. Cool 10 minutes before removing from pan; cool completely on a wire rack., If desired, for garnish, place corn syrup in a small microwave-safe bowl. Microwave, uncovered, 10 seconds or until warm. Brush corn syrup lightly over rosemary. Sprinkle sugar to coat; place on waxed paper to dry. Reheat remaining corn syrup until warm; gently toss cranberries and blueberries in syrup. Toss in remaining sugar to coat. Place on waxed paper; let stand until set, about 1 hour., Just before serving, top cake with sugared rosemary and berries. If desired, dust with confectioners' sugar.