Pound Cake

Ingredients

• 1 lb. butter
• 1 lb. cake flour
• 10 large eggs
• 1 1/4 lb. sugar

Method

1. 1

   Cream butter thoroughly.

2. 2

   Add sugar, small amount at a time.

3. 3

   Add 3 tablespoons sifted flour.

4. 4

   Beat thoroughly, then add eggs, one at a time.

5. 5

   Add remaining flour.

6. 6

   Sift 3 or 4 times.

7. 7

   Bake 2 1/2 hours in moderate oven.

As published

This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 15. The excerpt below is the record exactly as published.

POUND CAKE 1 cup shortening (scant) 1 cup milk 3 scant cups sugar 2 teaspoons baking powder 6 eggs (beaten one at a time) 1 teaspoon almond extract 3V2 cups enriched flour 1 teaspoon vanilla V2 tsp. salt Cream shortening. Add sugar gradually. Add eggs, beaten in 28 one at a time. Add the flour and baking powder that has been sifted together, alternating with milk. Mix vanilla and almond flavoring well into cake batter. Pour into well greased tube cake pan and bake in slow oven 325 F. at least an hour. Miss Hazel L. Kosemond MOCK POUND CAKE 3 cups cake flour 6 egg yolks 1 teaspoon baking powder xfa cup milk y± teaspoon mace 1 teaspoon vanilla y2 pound butter 6 egg whites V-/-2 cups sugar Sift flour, measure and resift three times with baking powder and mace. Cream butter. Gradually blend in 1 cup of the sugar, add egg yolks and beat vigorously until fluffy and stiff. Add flour mixture and milk to which vanilla had been added, alternately in small por- tions beating well after each addition. Beat egg whites until fluffy, but not dry and gradually add remaining sugar and continue beating until stiff and smooth. Fold lightly but thoroughly into the batter. Turn batter into buttered mold and bake in a moderate oven 350, 60 to 70 minutes. Mrs. Milton Gosney WHITE MOUNTAIN POUND CAKE 1 cup butter (2 weeks old) 4 cups flour 2 cups white sugar a/2 teaspoon vanilla 1 cup sweet milk or butter milk V2 teaspoon lemon extract 2 teaspoons baking powder or 2 8 egg whites or J large cup tsps. and % teaspoon soda if buttermilk is used Mix butter, add sugar a little at a time until light and fluffy. Add milk to this mixture alternately with the flour and baking powder, which has been sifted together twice. Beat well, add vanilla and lemon extract and blend well. Beat egg whites until they stand in peaks. Carefully fold into the first mixture. Beat until very light and pour into greased pound cake mold and bake 275 F. H. until cake leaves sides of pan. When cold, put in tight tin box and it will keep for a week when the weather is cool. Mrs. M. T. Owen POUND CAKE 1 lb. butter 1 lb. cake flour 10 large eggs 1^4 lb. sugar

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