Patriotic Pound Cake

                                                                         

This is an easy simple dessert! I went Red, White, & Blue for Independence Day but you could use any fruit at any time & enjoy & light refreshing summer favorite! I used Watermelon for my red but Strawberries or Red Raspberries would be good too! This pound cake is a version of the Better Homes & Gardens Pound Cake recipe. I like it because it uses only 3 eggs & not a huge amount of butter! ENJOY!

3/4 Cup Butter Softened

3/4 Cup Sugar

2 TSP Vanilla

3 Eggs

1 & 1/4 Cups Flour

1/2 TSP Baking Powder

1/4 TSP Salt

Cream the butter until fluffy. Slowly beat in the sugar & beat until very light about 5 minutes on high speed. Now beat in the vanilla. Add eggs one at a time beating well after each egg. Stir all your dry ingredients together mixing very well. Slowly beat them into your creamed mixture. Preheat oven to 350 degrees. Spray the bottom of a loaf pan that is a 9x5x3 size. Pour batter in & smooth to make it even. Bake 40 to 50 minutes until golden brown & test done with a toothpick inserted, it should come out with no wet batter. Remove from oven & let cool 5 minutes. Invert pan & dump out cake. I had to loosen my edges by running a knife around the sides but it then came out easily. Let cake cool completely & then dust with powdered sugar!  Serve a generous slice with the fruit & dot with Whipped Cream or Ice Cream! Nice, light, refreshing, & PATRIOTIC!