I have always loved pound cake (who doesn't?) and have always wanted to learn to make a great one. I am in the process of searching for the perfect recipe. I have several to try and this is just the first.
This recipe is from one of my mom's old cookbooks - one of those great southern, county-wide compilations.
Blue Ribbon Pound Cake
2 cups butter (or 1 cup shortening and 1 cup margarine)
3 cups sugar
6 eggs
4 cups sifted all-purpose flour
1/2 tsp. salt
1 tsp baking powder
1 cup milk
2 teaspoons vanilla flavoring
1/2 tsp. nutmeg (opt. - add to batter during final beating)
Sift and measure flour, to this add salt and baking powder, and set aside. In another bowl, cream shortening until light and fluffy, then add sugar gradually, creaming all the while. Add eggs one at a time beating after each addition. In a measuring cup, measure milk and add vanilla flavoring to this. While the mixer is on low speed, gradually add the dry ingredientsa nd the milk to the creamed butter and sugar, adding the flour and milk alternately, beginning and ending with the flour.
Pour the mixture into a greased and floured 10 inch tube pan and bake in a preheated oven at 300 degrees F. for 1.5 hours.
This cake was a total success. It was dense and moist and had a subtle vanilla flavor. I had a few "taste-testers" (aka dessert moochers) and everyone loved it. I'm looking forward to trying more recipes but this one is going to be very difficult to top.
2 cups butter (or 1 cup shortening and 1 cup margarine)
3 cups sugar
6 eggs
4 cups sifted all-purpose flour
1/2 tsp. salt
1 tsp baking powder
1 cup milk
2 teaspoons vanilla flavoring
1/2 tsp. nutmeg (opt. - add to batter during final beating)
Sift and measure flour, to this add salt and baking powder, and set aside. In another bowl, cream shortening until light and fluffy, then add sugar gradually, creaming all the while. Add eggs one at a time beating after each addition. In a measuring cup, measure milk and add vanilla flavoring to this. While the mixer is on low speed, gradually add the dry ingredientsa nd the milk to the creamed butter and sugar, adding the flour and milk alternately, beginning and ending with the flour.
Pour the mixture into a greased and floured 10 inch tube pan and bake in a preheated oven at 300 degrees F. for 1.5 hours.
This cake was a total success. It was dense and moist and had a subtle vanilla flavor. I had a few "taste-testers" (aka dessert moochers) and everyone loved it. I'm looking forward to trying more recipes but this one is going to be very difficult to top.
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