Butter Pound Cake

• 1 cup butter, softened
• 2 cups sugar
• 1 teaspoon vanilla extract
• 5 large eggs
• 2-1/4 cups all-purpose flour
• 1/4 teaspoon baking powder
• 1/8 teaspoon salt
• 3 tablespoons water
• GARNISH, optional:
• 3 tablespoons light corn syrup
• 1 package fresh rosemary sprigs
• 1/4 cup sugar, divided
• 1/4 cup fresh cranberries
• 2 tablespoons fresh blueberries
• Confectioners' sugar, optional

1. Preheat oven to 350u0b0. Grease and flour a 10-in. fluted tube pan.
2. Cream butter and sugar until light and fluffy. Beat in vanilla and eggs, one at a time. Whisk together flour, baking powder and salt. Add to creamed mixture alternately with water, beating after each addition.
3. Transfer to prepared pan.
4. Bake until a toothpick inserted in center comes out clean, 50-55 minutes. Cool 10 minutes before removing from pan; cool completely on a wire rack.
5. If desired, for garnish, place corn syrup in a small microwave-safe bowl. Microwave, uncovered, 10 seconds or until warm. Brush corn syrup lightly over rosemary. Sprinkle sugar to coat; place on waxed paper to dry. Reheat remaining corn syrup until warm; gently toss cranberries and blueberries in syrup. Toss in remaining sugar to coat. Place on waxed paper; let stand until set, about 1 hour.
6. Just before serving, top cake with sugared rosemary and berries. If desired, dust with confectioners' sugar.

butter, sugar, vanilla, eggs, flour, baking powder, salt, water, light corn syrup, rosemary sprigs, sugar, fresh cranberries, fresh blueberries, confectioners

Taken from www.tasteofhome.com/recipes/butter-pound-cake/ (may not work)