Pound “Kilo” Cake / Chec cu glazura

Directions

1. Preheat the oven to a medium-high setting.

2. In a mixing bowl, cream butter until very soft. Add the sugar and mix well. Stir in the eggs carefully, one at a time.

3. In a separate bowl, sift together the flour, baking powder, nutmeg, and salt.

4. Stir the milk and the vanilla into the butter mixture.

5. Slowly add the flour mixture to the sugar mixture and stir until blended.

6. Grease and flour your baking or loaf pan. Bake at medium-high for about an hour. Occasionally turn the pan around so that it cooks evenly. Reduce heat to medium if needed. You will know when it is done when you can stick a toothpick or knife in the center and it comes back out clean.

7. Let cool before removing from the pan and serving.

 

Notes: This is a fairly good substitute for pound cakes we know and love back in the States. Adding frosting or powder sugar makes for a pretty presentation or gift for a Romanian friend. Pay attention to the heat in the oven because it might take a while for the cake to completely cook through and in the process the bottom of the cake may get burned (reduce heat if you notice this happening).

 

Variations: Try adding raisins, nuts or dried fruit to the batter for a more festive flavor.