The recipe for Ruth Ann Hutson’s prize-winning pound cake printed July 27 misstated one step. The complete recipe is printed below.
BLUEBERRY BERRY POUND CAKE
2 sticks butter1 8-oz. pkg. cream cheese3 c. sugar6 eggs3 c. flour, divided, 2 2/3 c. for batter, 1/3 c. to powder berries½ tsp. salt2 tsp. vanilla flavoring1 Tbs. blueberry bakery emulsion *3 c. fresh blueberries
Cream butter and cream cheese. Add sugar gradually. Add eggs one at a time mixing well after each addition. Add flour and salt gradually scraping bowl often. Add vanilla. Add 1 Tbs. blueberry emulsion to 3 c. of blueberries in plastic bag and gently roll the berries in the bag to coat them. Pour berries in bowl which has 1/3 c. flour; coat the berries with the flour. The coated floured berries can now be folded into the cake batter. Pour batter into a 10-inch tube cake pan which has been sprayed with Pam or lined with parchment paper. Cook in preheated 325°F. oven for 1 hour 20 minutes. Cool in pan for 30 to 40 minutes ...