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Category: Breakfast
Pound Cake - TastyPlanner.com
Chef: Pat Roberts
Serve with fresh strawberries. Makes two 9×5 inch loaf cakes, or one 10-inch tube cake, or (half the recipe) around 22 cupcakes.
Recipe Source: Joy of Cooking
Ingredients
4 cups cake flour
1 tsp. salt
4 tsp. double-acting baking powder
1/2 tsp. mace (I skip this)
1 1/2 cups butter
3 cups sugar
8 eggs
1 cup milk
2 tsp. vanilla
2 tbsp. brandy or eight drops rose water (I skip this)
Instructions
Preheat oven to 325. Have all ingredients at about 75 degrees (I don’t do this).
Sift before measuring: 4 cups cake flour Resift with: 1 tsp. salt 4 tsp. double-acting baking powder (1/2 tsp. mace) Cream very well: 1-1/2 cups butter Add and continue creaming until light: 3 cups sugar Add, one at a time, and continue beating well after each addition: 8 eggs Add the flour mixture alternately with: 1 cup milk 2 tsp. vanilla (2 tbsp. brandy or eight drops rose water) Stir only until thoroughly blended. Bake in greased pans for 15 to 20 minutes, if in layers. If in loaf pans, prepare them by lining each one with parchment paper. Let the paper project for easy removal of the loaves, and bake for one hour.
Modifications: I cream together the butter, sugar and eggs until light and fluffy. Then I add the dry ingredients alternately with the liquid ingredients. I don’t add the mace, the brandy or the rose water.
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