Pound Cake

Ingredients

• 1 3/4 cups butter
• 2 cups sugar
• 8 eggs
• 4 cups sifted flour
• 1 teaspoon baking powder

Method

1. 1

   Cream butter, add sugar slowly and beat well until very creamy.

2. 2

   Separate eggs.

3. 3

   Fold yolks into butter and sugar; beat well.

4. 4

   Add flour and baking powder slowly; mix well.

5. 5

   Fold in egg whites.

6. 6

   Bake at 300°F for 1 hr. and 45 min. in a tube pan, well greased and bottom lined with brown paper.

As published

This recipe was extracted from Favorite recipes (St. Luke's Mission, Durham, 1956) (1956) by Saint Luke's Episcopal Church (Durham, N.C.). Woman's Auxiliary, page 8. The excerpt below is the record exactly as published.

2 cups sugar 3 egg yolks beaten 2 l/k cups cake flour 3 stiffly beaten egg whites 26 COFJEE CAKE 1/4 cup shortening 1/3 cup sugar 1 teaspoon vnnilla 1 egg 1/3 cup strawberry jrm Cream shortening pjid sugar, add egg. Sift dry- ingredients and add altema.tely with milk to creamed ingredients. Pour in 8 in, pnn rjid spread jam on top. How mix together 2 tahlespoons sugar, 1/4 cup flour, 1/2 teaspoon cinnojnon, 3 taMespoons hut tor until crumhly and sprinkle on top. Bake at 57? for 20 min. Mrs. Ben Skinner EAISIIT CAKE 1 cup hutter or other shortening 2 cups sugar 2 eggs 4 cups plain flour 1 1/2 tea,spoons soda 1 cup raisin water 1 teaspoon cinnamon 1 teaspoon grorjid spice 1/2 teaspoon grated nutmegs Cook raisins in v/ater 15 min. Cool. Cream "butter and sugar, add eggs and 1 cup raisin water; sift flour and soda together, use part of flour to roll raisins in, add to cake miirture, then rest of flour and spices and mix v/ell. Line niid grease 1 large or 2 medium- sized layer pans, md halre slowly until done. i>^s. David Bond 1 cup flour 11/2 tea-spoons hakiiig pov/der 1/4 teaspoon salt 1/3 cup milk JELLY HQLL 27 4 "beaten eggs 1 cup coke flour 1 cup sugar l/4 teaspoon salt 1 teaspoon "balcing powder 1 teaspoon vmilla Beat eggs until thick^ add sugar slov/ly and "beat until fluffy. Add vanilla, then add ril sifted diy ingredients at once. Beat until just smooth. Do not overheat, G-rease jelly roll p^ji. Lino ^^dth wajced pr^er. Pour in hatter and hrke at 375^ for 12 minutes. Then turn out at once on towel sprir^ed vdth powdered sugar and remove paper immediately to pull off crust. Cut off crusty edges. Start with short end and roll in towel and cool on rack.. uTien cool unroll rnd spread vdth favorite jelly and ro-roll. Mrs. Ben Skinner POUiTD CAKS, 1 3/4 cups hutter 2 cups sugcr 8 eggs 4 cups sifted flour 1 teaspoon haking powder

Cook this with the app: pantry check, scaling, and the assistant.