Pound Cake

Discussion in 'Food and nutrition' started by Dawn Starbird, Feb 24, 2004.

  1. This cake is very dense, but still moist. Probably the most "classic" pound cake recipe you can
    find. Uses the original rule of a pound of butter, a pound of flour, a pound of eggs, and a pound of
    sugar...hence, the name.

    * Exported from MasterCook *

    Pound Cake

    Recipe By : The Little House Cookbook Serving Size : 1 Preparation Time :0:00 Categories :
    Cakes Desserts

    Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------
    2 cup unsalted butter 2 cup granulated sugar 8 med eggs pinch salt -- generous
    1/2 tsp ground nutmeg
    2/2 tsp ground mace 4 cup all-purpose flour -- unbleached, sifted

    At least an hour beforehand, set out eggs and butter to warm to room temperature. Preheat
    oven to 350 F.

    In large bowl cream butter with wooden spoon until fluffy. Gradually work in the sugar by pressing
    the spoon against the bowl; blend until no longer grainy.

    Break egg into saucer; unless it is bad, put in smaller bowl. Repeat for remaining eggs. Add
    the salt. Beat eggs with a fork until light-colored and foamy, about 5 minutes. Add nutmeg and
    mace to eggs.

    Stir eggs gradually into sugar-butter mixture. Beat flour in gradually, stirring only long enough to
    blend all ingredients. The finished batter will be quite stiff.

    Smooth batter into ungreased tube pan. Bake at 350 F for 30 minutes; reduce temperature to 325 F and
    bake 30 minutes more. When toothpick poked in center comes out dry and edges pull away from pan,
    remove from oven and cool. Turn cake out and serve.

    - - - - - - - - - - - - - - - - - -

    NOTES : Makes a 4 to 5 pound cake.

    See http://www.dawnstarbird.com/recipes.html for more of my favorite recipes.

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