Cinnamon Pound Cake

Makes two loaf pans worth.

Ingredients
8 oz Butter, room temperature (2 sticks)
2 1/2 cups Sugar
6 Eggs, room temperature
3 cups Flour
2 1/2 tsp Cinnamon, ground
1/4 tsp Nutmeg, ground
1/4 Cloves, ground
1/4 tsp Kosher Salt
3/4 cups Milk

Motivation
I wanted a sweet Cinnamon flavored bread that was dense enough to toast.  This recipe is adapted from an Emeril Lagasse recipe.  I punched up the spices a bit (BAM MotherF’er).

Mise en Place
Pull out the butter and eggs and let them come to room temperature.
In a bowl combine dry ingredients (flour, spices, and salt), whisk together and set aside.

Method
Preheat oven to 325 degrees F.

Fit electric mixer with paddle attachment and cream butter and sugar together until smooth.  Add eggs one at time, beating until just incorporated.  With mixer on low speed alternate adding dry ingredients and milk.

Prepare two loaf pans (I used 9” x 5”) by greasing them with butter (I used Baker’s Joy).  Transfer batter to loaf pans.  Bake until cake test comes out clean, about an hour.

Verdict
Resulting pound cake smells great but is very dense.  Maybe a bit too dense.