Mary Wood Pound Cake Recipes

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COLD OVEN POUNDCAKE



Cold Oven Poundcake image

Provided by Trisha Yearwood

Time 2h

Yield 10 servings

Number Of Ingredients 6

1 cup (2 sticks) butter, at room temperature
3 cups sugar
6 large eggs, at room temperature
3 cups all-purpose flour, sifted
1 cup heavy whipping cream
1 teaspoon vanilla extract

Steps:

  • Do not preheat the oven. Grease and flour the bottom, sides and tube of a 9-inch tube cake pan.
  • Cream the butter and sugar until smooth. Add the eggs, one at a time, mixing well after each addition, but do not overbeat. Set the mixer on slow speed and stir in the flour and cream alternately, beginning and ending with the flour. Add the vanilla and stir well.
  • Pour the batter into the prepared pan and put the cake in a cold oven. Set the oven temperature to 325 degrees F. Begin timing now and bake the cake for 1 hour and 15 minutes. Test of doneness by inserting a toothpick in the center of the cake. The toothpick should be clean when it is removed. Cool in the pan for 30 minutes, then turn out onto a rack to continue cooling.

JUST MARRIED THREE-TIER POUND CAKE



Just Married Three-Tier Pound Cake image

Provided by Trisha Yearwood

Categories     dessert

Time 2h40m

Yield 20 servings

Number Of Ingredients 16

3 cups (6 sticks) margarine, such as Blue Bonnet, at room temperature, plus more to grease pans
Two 1-pound boxes confectioners' sugar, boxes reserved
12 large eggs, at room temperature
2 pounds sifted cake flour, plus more to dust pans
2 teaspoons vanilla extract
Buttercream Frosting, recipe follows
White Cream Decorator Frosting, recipe follows
1 1/2 cup (3 sticks) butter, at room temperature
2 pounds confectioners' sugar
8 to 10 tablespoons light cream or milk
3 teaspoons clear vanilla extract
3/4 cup solid white vegetable shortening, such as Crisco
1 pound confectioners' sugar
Pinch of salt
1 1/2 teaspoons clear vanilla extract
Food coloring, optional

Steps:

  • Preheat the oven to 300 degrees F. Grease and flour one of each: 12-by-2-inch, 9-by-2-inch and 6-by-2-inch round cake pans.
  • Using a heavy-duty mixer, cream 3 sticks of the margarine and 1 pound of the confectioners' sugar until the mixture is very light and fluffy, about 5 minutes. One at a time, break 6 of the eggs into the batter, beating only as long as it takes to break another egg between additions. Scrape down the sides of the mixing bowl.
  • Measure 1 pound of the sifted cake flour into an empty confectioners' sugar box, filling to the top. Add the flour to the sugar and egg mixture, stirring gently on low speed. Scrape the sides of the mixing bowl. Add 1 teaspoon of the vanilla extract and mix again. Transfer the batter to a bowl and reserve. Repeat the steps with the other half of the ingredients.
  • Pour the two batches of batter into the prepared pans and bake until the center is set, about 1 hour. Check for doneness by touching the surface lightly with your fingertip or by inserting a toothpick in the center; it should come out clean.
  • Cool the cakes in the pans for 10 minutes, and then run a thin knife or spatula between the cake and the pan to loosen the edges. Invert the cakes onto wire racks. Place on cake boards to frost with Buttercream Frosting. Slide the layers off the cake boards to stack and decorate with White Cream Decorator Frosting.
  • With an electric mixer, cream the butter and add the sugar slowly, beating together until smooth. Add the cream by the tablespoon, beating well after each addition and adding just enough liquid to make a smooth, spreadable icing, Add the vanilla extract and continue to beat the icing on high speed until it is very light and fluffy about 5 minutes.
  • Using an electric mixer, cream the shortening and add the sugar gradually, blending well, and beat until fluffy. Beat in the salt, and then add 4 to 5 tablespoons water by the tablespoon, beating continuously and adding just enough to achieve a smooth, spreadable consistency.
  • Add the vanilla extract and beat on high until very fluffy. This frosting can be colored with food coloring if desired and transferred to pastry bags fitted with decorator tips for decorating.

CLASSIC POUND CAKE



Classic Pound Cake image

Provided by Virginia Willis

Time 1h35m

Yield One 10-inch cake

Number Of Ingredients 10

2 sticks (16 tablespoons) unsalted butter, at room temperature, plus more for the Bundt pan
3 cups cake flour (not self-rising) or all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
3 cups sugar
1/2 cup vegetable shortening, at room temperature
1 cup whole milk, at room temperature
1 teaspoon pure vanilla extract
5 large eggs, at room temperature
1/2 teaspoon almond extract, optional

Steps:

  • Preheat the oven to 300 degrees F. Generously grease a large (10-inch) Bundt pan with butter and set aside.
  • Sift together the flour, baking powder and salt in a medium bowl and set aside. In the bowl of an electric mixer fitted with a paddle attachment, cream together the butter, sugar and vegetable shortening until light and fluffy. In a large liquid measuring cup, combine the milk, vanilla, eggs and almond extract if using. Stir to combine. Add the flour mixture and milk mixture to the butter mixture, alternating between the dry and wet ingredients in three parts, starting and ending with the dry. Fill the prepared pan with the batter.
  • Bake for 15 minutes. Increase the oven temperature to 325 degrees F and bake until the cake is warm golden brown and pulls away from the sides of the pan, or a tester inserted in the center comes out clean, an additional 45 minutes. Remove to a rack to cool for 10 minutes. Invert the cake onto a rack to cool completely, at least 20 minutes.

MAMA GUNN'S POUND CAKE



Mama Gunn's Pound Cake image

This prized recipe was highly sought after in Eden, North Carolina. My great-grandma will haunt me forever for making this public, but it's too good to keep to myself.

Provided by Jess Michael

Categories     Desserts     Cakes     Pound Cake Recipes

Time 2h45m

Yield 12

Number Of Ingredients 10

4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 cup butter
1 cup shortening
3 cups white sugar
6 large eggs
¾ cup milk
1 teaspoon lemon extract
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9-inch fluted tube pan (such as a Bundt®).
  • Mix flour, baking powder, and salt together in a bowl; sift the flour mixture twice into a separate bowl. Cream butter, shortening, and sugar in another large bowl until smooth; stir eggs and milk into creamed mixture until thoroughly combined.
  • Gradually mix flour into moist ingredients to make a smooth batter; stir lemon and vanilla extracts into batter. Continue mixing until no sugar granules are visible. Pour batter into prepared tube pan.
  • Bake in the preheated oven until top is springy and cake is set in the center, about 90 minutes. Let cake cool in the pan until sides separate from pan; turn out onto a rack to finish cooling.

Nutrition Facts : Calories 677.4 calories, Carbohydrate 82.9 g, Cholesterol 134.9 mg, Fat 35.6 g, Fiber 1.1 g, Protein 8.1 g, SaturatedFat 15 g, Sodium 385.5 mg, Sugar 51 g

MARBLE SWIRL POUND CAKE



Marble Swirl Pound Cake image

A tube cake with vanilla and chocolate layers swirled together to achieve a marbled effect.

Provided by shirleyo

Categories     Desserts     Cakes     Pound Cake Recipes

Yield 14

Number Of Ingredients 9

2 cups white sugar
1 cup butter, softened
3 ½ cups cake flour
1 cup milk
1 ½ teaspoons baking powder
2 teaspoons vanilla extract
¼ teaspoon salt
4 eggs
¼ cup unsweetened cocoa powder

Steps:

  • In a large bowl, with electric mixer at low speed, beat sugar and butter or margarine until blended. Increase speed to high, and beat until light and fluffy. Add flour, milk, baking powder, vanilla, salt, and eggs; beat at medium speed until well mixed. Increase speed to high, and beat batter 4 minutes longer.
  • Remove about 2 1/2 cups batter to a medium bowl. With a wire whisk or fork, beat cocoa into batter in medium bowl until well blended.
  • Grease a 10 inch tube pan. Alternately spoon vanilla and chocolate layers into prepared pan. With a large spoon, cut and twist through batters to obtain marbled effect.
  • Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted in the center of the cake comes out clean. Cool cake in pan, and on a wire rack, for 10 minutes. Remove cake from pan, and cool completely.

Nutrition Facts : Calories 391.1 calories, Carbohydrate 58.5 g, Cholesterol 89.4 mg, Fat 15.4 g, Fiber 1.1 g, Protein 5.7 g, SaturatedFat 9.2 g, Sodium 215.4 mg, Sugar 29.7 g

EASY POUND CAKE



Easy pound cake image

Bring a smile to your friends and family with a slice of our vanilla pound cake. It's the perfect partner to a cuppa for elevenses or afternoon tea

Provided by Liberty Mendez

Categories     Afternoon tea, Dessert, Treat

Time 55m

Number Of Ingredients 9

200g unsalted butter , softened
200g caster sugar
3 eggs , beaten
200g self-raising flour
1 tsp baking powder
3 tbsp whole milk
1 tbsp vanilla paste / ½ vanilla pod seeds
125g icing sugar
1 tbsp vanilla paste / ½ vanilla pod seeds

Steps:

  • Pre-heat oven to 180C/160C fan/gas 4 and line a 900g loaf tin with parchment paper (mine was 19cm x 9cm x 6cm). Put all of the ingredients except those for the icing into a large bowl and beat together, either using an electric hand whisk or a wooden spoon until smooth and combined. Pour the mix into the loaf tin and spread evenly with the back of spoon. Bake for 40 - 45 mins.
  • Once out of the oven, leave to cool and make the icing. Combine the icing sugar and vanilla paste with three tbsp of water - you may need more but add it gradually to get a thick icing. Spread it over the top of the cake; it's fine if it drips down the edges. Allow to set and then slice.

Nutrition Facts : Calories 478 calories, Fat 23 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 43 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.46 milligram of sodium

CLASSIC POUND CAKE



Classic Pound Cake image

Light on effort, heavy on flavor, pound cake has earned its centuries-long popularity. Learn how to make this traditional, crowd-pleasing dessert.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes 2 cakes

Number Of Ingredients 6

1 pound (3 1/4 cups) all-purpose flour
1 tablespoon coarse salt
4 sticks softened unsalted butter, plus more for pans
2 cups sugar
1 teaspoon pure vanilla extract
9 large, room-temperature eggs

Steps:

  • Preheat oven to 325 degrees. Butter two 5-by-9-inch loaf pans. Combine all-purpose flour and salt in a bowl.
  • Cream butter and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract.
  • Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated. Divide batter between pans. Tap on counter to distribute; smooth tops.
  • Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack.

MARY JARRELL'S POUND CAKE



Mary Jarrell's Pound Cake image

This is a recipe for the BEST POUND cake I have ever had. This was my Grandmothers recipe. She recently passed at the ripe old age of 100 and I think she would have liked to share this with the world. She would bake 10 of these at a time and give them to everyone including the mailman, paperman and anyone she would meet. So since she is no longer to bake them, I will spread the joy she would have this way. Please give it a try. Serve it plan, with your favorite fruit, ice cream or chocolate sauce or whatever you would like. The possibilities are limitless. Or better yet make two and give one as a gift.

Provided by TEJx3

Categories     Dessert

Time 2h20m

Yield 1 cake, 10 serving(s)

Number Of Ingredients 9

1 1/2 cups imperial margarine
3 cups sugar
5 unbeaten eggs
1 cup whole milk
3 1/3 cups sifted flour
1/2 teaspoon baking powder
1/8 teaspoon salt
2 teaspoons vanilla extract
1 teaspoon almond extract

Steps:

  • Preheat oven to 300 degrees.
  • Grease and flour one 10" tube pan or two 9"x5"x2 1/2" loaf pans.
  • Cream margarine slowly adding sugar.
  • Add sifted flour, baking powder, and salt alternately with milk.
  • Add vanilla and almond extract last and blend until well mixed.
  • Bake for 1 hour and 50 minutes or until done.
  • Turn out of pan(s) immediately and cool on wire rack.

Nutrition Facts : Calories 682.3, Fat 30.9, SaturatedFat 6, Cholesterol 108.2, Sodium 412, Carbohydrate 93.6, Fiber 1.1, Sugar 61.7, Protein 8.5

MARY'S ONE STEP POUND CAKE



Mary's One Step Pound Cake image

Make and share this Mary's One Step Pound Cake recipe from Food.com.

Provided by Hill Family

Categories     Dessert

Time 1h15m

Yield 8-12 serving(s)

Number Of Ingredients 11

2 1/4 cups flour
2 cups sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon lemon peel
1 teaspoon vanilla
1 cup margarine, softened
8 ounces mandarian orange flavored yogurt or 1 cup sour cream
3 eggs
1 cup powdered sugar
1 -2 teaspoon lemon juice

Steps:

  • Preheat the oven to 325 degrees and grease and flour a 12 bundt or tube pan.
  • Combine all ingredients in a large mixing bowl and blend at low speed till mixed then for 3 minutes on medium speed. Pour into the prepared pan and bake for 60-70 minutes until the top of the cake springs back with lightly touched in the center. Cool the cake upright in pan for 15 minutes then remove from pan and cool completely.
  • Pour glaze on once it is completely cooled.

Nutrition Facts : Calories 638.2, Fat 25.3, SaturatedFat 4.8, Cholesterol 80.8, Sodium 533.4, Carbohydrate 97, Fiber 1, Sugar 65, Protein 7.5

MOM WOOD'S POUND CAKE



Mom Wood's Pound Cake image

Make and share this Mom Wood's Pound Cake recipe from Food.com.

Provided by senseicheryl

Categories     Dessert

Time 1h20m

Yield 1 Tube Pan, 16 serving(s)

Number Of Ingredients 9

3/4 cup of softened butter
3/4 cup Crisco
2 1/4 cups sugar
6 eggs
3 cups flour
3/4 teaspoon salt
3 teaspoons baking powder
3/4 cup milk
1 1/2 teaspoons vanilla

Steps:

  • Preheat the oven to 350 degrees.
  • Prepare (grease and flour) a tube pan.
  • Put all of the ingredients in a large mixing bowl and beat for 20 minutes.
  • Pour into the prepared baking pan.
  • Bake for 1 hour and 10 minutes.

Nutrition Facts : Calories 391.9, Fat 20.8, SaturatedFat 9.3, Cholesterol 103.8, Sodium 270.7, Carbohydrate 46.9, Fiber 0.6, Sugar 28.4, Protein 5.2

HOMEMADE POUND CAKE



Homemade Pound Cake image

Buttery homemade pound cake that's rich with the flavor of shortbread cookies, but still tender and light as a feather.

Provided by Must Love Home

Categories     Desserts     Cakes     Pound Cake Recipes

Time 1h55m

Yield 12

Number Of Ingredients 9

3 ¼ cups white sugar
¾ pound unsalted butter, at room temperature
6 extra large eggs, at room temperature
2 teaspoons pure vanilla extract
3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
¼ teaspoon ground nutmeg
1 cup 1% milk

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 12-cup fluted tube pan (such as Bundt®).
  • Place sugar and butter in a large mixing bowl. Cream together using an electric mixer fitted with a paddle attachment, or a hand mixer, on medium speed, until light and fluffy, about 5 minutes. Add eggs one at a time, beating for 45 seconds after each addition. Add vanilla extract and beat for 30 seconds.
  • Combine flour, baking powder, salt, and nutmeg in a medium bowl. Add 1/2 of the dry ingredients to the butter and egg mixture, mixing on low speed, until just blended. Add 1/2 cup milk and beat on low speed until just blended. Scrape the sides of the bowl with a spatula between each addition. Repeat with remaining dry ingredients and milk.
  • Pour batter into the prepared baking pan, filling no more than 2/3 full. Smooth the top with a spoon or a spatula.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean and the cake is just starting to pull away from the sides of the pan, about 1 hour and 25 minutes. Remove from the oven and allow to cool for about 15 minutes before inverting onto a plate. Allow to cool completely before serving.

Nutrition Facts : Calories 579.5 calories, Carbohydrate 79.4 g, Cholesterol 169.7 mg, Fat 26.4 g, Fiber 0.9 g, Protein 7.8 g, SaturatedFat 15.7 g, Sodium 172.3 mg, Sugar 54.6 g

MARY'S SUGAR POUND CAKE



Mary's Sugar Pound Cake image

I've been making this pound cake for at least ten years and although I've tried others, this is my favorite. The crust that is formed from coating the pan with sugar rather than flour is incredible. The cake is moist and adapts itself to a fruit or syrup topping and it's good all by itself.

Provided by TPubmgjbd

Categories     Dessert

Time 1h45m

Yield 1 bundt cake

Number Of Ingredients 10

4 teaspoons sugar
3 cups all-purpose flour
1/2 teaspoon salt
1 cup butter, softened
1/2 cup shortening
3 cups sugar
5 eggs, at room temperature
1 tablespoon vanilla
3/4 cup evaporated milk
1/4 cup water

Steps:

  • Preheat oven to 350 degrees.
  • Generously grease a 10-inch bundt pan.
  • Coat the bundt pan with 4 tsp sugar.
  • Sift together flour and salt and set aside.
  • Cream together with electric mixer butter, shortening and sugar.
  • Add eggs, one at a time, beating for about two minutes after the addition of each egg (for a total of about 10 minutes beating).
  • Add vanilla.
  • Mix together evaporated milk and water.
  • Add dry ingredients to creamed mixture alternately with milk/water mixture.
  • Pour into prepared pan.
  • Bake for 1 hour 25 minutes.
  • Cool in pan for 20 minutes then remove and cool on cake rack.

Nutrition Facts : Calories 6942.8, Fat 329.3, SaturatedFat 159.2, Cholesterol 1600.4, Sodium 3030.5, Carbohydrate 925.5, Fiber 10.1, Sugar 621, Protein 85

MARY FRANCES GREENE'S POUND CAKE



Mary Frances Greene's Pound Cake image

I never have been a big fan of plain pound cake until I ate this one. It got its name from a lady that used to work with me. We used to request this for birthdays, holidays or just because we would like a pound cake. This is some melt-in-your-mouth goodness.

Provided by Wanda Bonham

Categories     Dessert

Time 2h30m

Yield 1 10-inch tube cake, 16 serving(s)

Number Of Ingredients 8

3 1/4 cups all-purpose flour
3 cups sugar
1/2 cup Crisco
1 (5 ounce) can evaporated milk
5 eggs
1 cup margarine, softened
1 teaspoon vanilla extract
1 teaspoon lemon extract (I just like this)

Steps:

  • Mix sugar, shortening and margarine together.
  • Add flour.
  • Put milk in 1 cup measuring cup and fill the remainder with water to make 1 cup; add slowly while mixing.
  • Add eggs one at a time.
  • When above is mixed well, add vanilla & lemon extracts.
  • Pour into greased & floured tube pan.
  • Cook at 300 degrees for 2 hours.
  • * Note: Prep time does not include time needed to soften butter.
  • * Note: Ovens vary; make sure the top is brown. If toothpick comes out clean when inserted, remove.

Nutrition Facts : Calories 431.8, Fat 20.2, SaturatedFat 4.8, Cholesterol 68.7, Sodium 164.8, Carbohydrate 58, Fiber 0.7, Sugar 37.7, Protein 5.3

ROSEMARY POUND CAKE



Rosemary Pound Cake image

Aromatic rosemary-laced cake is best served warm, when the herb's flavor is at its peak and the cake is soft and tender.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h30m

Yield Makes two 4 1/2-by-8 1/2-inch loaves

Number Of Ingredients 11

2 sticks unsalted butter, room temperature, plus more for pans and parchment
2 3/4 cups all-purpose flour
1 cup cake flour (not self-rising)
1 tablespoon baking powder
Salt
2 1/4 cups sugar
3 tablespoons finely chopped fresh rosemary
1 1/2 teaspoons pure vanilla extract
3 large eggs, plus 1 large egg white
1 cup whole milk
1/4 cup Rosemary Honey

Steps:

  • Preheat oven to 350 degrees. Butter two 4 1/2-by-8 1/2-inch loaf pans, and line with parchment, leaving a 1-inch overhang on each long side. Butter parchment. Whisk together flours, baking powder, and 1 teaspoon salt.
  • Beat butter, sugar, rosemary, and vanilla with a mixer on medium speed until pale and fluffy, about 4 minutes. Beat in eggs and egg white, 1 at a time. Reduce speed to low. Beat in flour mixture in 2 additions, alternating with milk.
  • Divide batter between pans. Bake, rotating halfway through, until deep gold and a toothpick inserted in centers comes out with moist crumbs attached, 50 to 60 minutes. Brush cakes with some rosemary honey, and let cool for 10 minutes. Remove from pans, using parchment, and transfer to a wire rack. Let cool for 15 minutes more. Slice, and serve warm with more honey.

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Jul 13, 2021 - Explore Mary Arnold's board "Pound cakes recipes" on Pinterest. See more ideas about pound cake recipes, recipes, cupcake cakes.
From pinterest.de


CHEF MARY RECIPE: CHOCOLATE POUND CAKE - YOUTUBE
The happiness to share with you healthy, tasting and easy recipes. For the other recipes and the list of ingredients visit our site:http://www.chef-mary.comW...
From youtube.com


MARBLE POUND CAKE - AN EASY POUND CAKE RECIPE - COOKIES AND …
2019-07-10 In the bowl of your stand mixer fitted with the paddle attachment mix the butter and sugar on medium speed for 3 minutes, until light and fluffy. Add the vanilla, eggs, sour cream, baking powder, baking soda, and salt and mix until smooth, scraping the sides of the bowl as necessary. Turn the mixer to low.
From cookiesandcups.com


MARY'S POUND CAKE - RECIPE - COOKS.COM
Cream Crisco and sugar for 10 minutes; add eggs (one at a time). Add 1 teaspoon of vanilla, lemon, orange, almond, coconut and pineapple flavoring.
From cooks.com


MARY'S POUND CAKE - RECIPE | COOKS.COM
Home > Recipes > Cakes > Mary's Pound Cake. Printer-friendly version. MARY'S POUND CAKE : 4 c. flour 4 c. sugar 1 lb. butter 6 eggs 1 c. milk 1 tsp. vanilla extract 1 tsp. lemon extract 1 tsp. baking powder. Melt butter. Mix eggs and sugar into butter; blend in milk. Add vanilla and lemon extract. Add flour and baking powder; mix thoroughly. Pour into tube pan. Bake 45 …
From cooks.com


EASTER BISCUITS RECIPE WITH CASSIA OIL / RECIPES | MARY BERRY
2021-11-12 Around the World - in favorite recipes: Decorative Bread from 1.bp.blogspot.com Rum, banana liqueur, coffee and ginger makes this stunning drink a complete breakfast in a glass. Do you know how hard the oil in your vehicle works to keep the car going?
From perfect-pound-cake.blogspot.com


HOW TO MAKE THE ULTIMATE POUND CAKE - KING ARTHUR BAKING
2020-08-17 Vanilla soaking syrup: Combine 1/3 cup (67g) sugar, 5 teaspoons water, and a pinch of salt. Heat briefly, just to dissolve the sugar, then stir in 2 teaspoons vanilla extract. Lemon soaking syrup: Mix the juice of 1 lemon (about 50g) with 1/2 cup (99g) sugar, and heat until the sugar dissolves.
From kingarthurbaking.com


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