INGREDIENTS

INSTRUCTIONS

"Dense and moist, this lightly spiced pound cake makes a lovely
warm-weather dessert; the Lemon Basil-Orange syrup is the perfect
flavor companion for this buttery cake. This recipe makes two cakes;
if you can only use one at a time I suggest freezing the second cake,
wrapped tightly in plastic and then in foil. However, once the cakes
are drizzled with the syrup they will keep at cool room temperature
for up to one week."  To make the cake:  Preheat the oven to 300
degrees F. Grease two 9-by-5-inch loaf pans  and dust lightly with
flour.  In a large bowl, beat the butter with an electric mixer until
creamy.  Gradually sift the powdered sugar into the butter, stirring
occasionally to partially combine. When all the sugar has been added,
beat until fluffy. Gradually add the eggs, beating well after each
addition. Add the vanilla, flour, and nutmeg; mix well. Divide the
batter between the two pans.  Bake on the bottom rack of oven for 45
minutes. Rotate the pans to  the top rack and bake for 10 minutes
longer or until a toothpick  inserted into the centers of the cakes
comes out clean.  Remove from the oven and cool in pans for 30 minutes.
Meanwhile, make the Lemon Basil-Orange Syrup:  Place the orange juice,
water, sugar, and basil in a deep-sided  saucepan. Bring to a boil over
high heat and cook for 15 minutes,  stirring frequently to prevent the
mixture from boiling over. When  the mixture is thick and syrupy,
remove from the heat and strain.  Cool to room temperature. If the
syrup becomes thicker than pouring  consistency, thin with about 2
tablespoons of very hot water.  Using a long, thin, wooden skewer, poke
each cake all over from the  top to the bottom. Drizzle half of the
syrup over each cake, taking  care to spread the syrup evenly into the
tiny holes. Let cakes stand  at least 2 hours before serving or cover
with foil and keep up to 1  week in the pan. To serve, remove the
room-temperature cakes from  pans and cut into 1-inch slices. Garnish
with sprigs of basil.  Source: "Basil" by Janet Hazen Posted to
MM-Recipes Digest V3 #279  Date: Sat, 12 Oct 1996 13:43:05 +0000  From:
Linda Place <placel@worldnet.att.net>

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2694
Calories From Fat: 234
Total Fat: 26.2g
Cholesterol: 587.4mg
Sodium: 747.8mg
Potassium: 800.5mg
Carbohydrates: 574.9g
Fiber: 5.6g
Sugar: 438.9g
Protein: 44.5g