On Line Cookbook
Pound Cake
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The old-time kind

Nicewarner's copy of Meta Givens Cookbook 1959

Serves/Makes:35 to 40 servings

  • 1 lb (.5 kg) cake flour, or 4-1/2 cups (1050 ml) sifted once
  • 1-1/2 tsp (7 ml) salt
  • 1/2 tsp (2 ml) mace
  • 1 lb (.5 kg) soft butter or margarine, 2 cups
  • 1 lb (.5 kg) sugar or 2 1/4 cups
  • 1-1/2 tsp (7 ml) vanilla or brandy extract
  • 1 lb (.5 kg) eggs (9 or 10) or 2 cups (475 ml), slightly beaten
  • Line bottom and sides of three 8 3/4 x 4 3/4 x 2 1/2 inch loaf pans with smooth brown or parchment paper- do not grease.
  • Have all ingredients at room temperature. About 75 degrees (25 C.) F.
  • Best to weigh ingredients and also preheat oven to 325 degrees (175 C.) F.
  • Sift flour with salt and mace 2 times.
  • Beat butter or margarine until smooth and shiny.
  • Gradually add sugar and continue to beat until very smooth and fluffy.
  • Add flavoring then eggs in 4 or 5 portions, beating thoroughly after each.
  • A curdeled appearence may result with addition of egg, but can be overcome by throughly mixing.
  • Add about 1/2 cup (125 ml) flour at a time, and mix well after each addition.
  • Turn batter into pans, pushing batter higher around the edges than in center.
  • Place on lower rack, bake 20 minutes and increase heat to 350 degrees (175 C.) F.
  • Bake about 40 minutes longer, or until crack on top is slightly browned and shows no moisture. Cool in pans, on cake rack 5 minutes, then remove from pans to finish cooling. Do not remove paper.
  • When cool wrap each loaf, with paper; snugly in waxed paper.
  • Store in bread box.
  • May be eaten immediately but flavor improves after 24 hours.
  • Do not remove attached paper as it is sliced.
  • Rewrap any unused cake and store in bread box.
Have not tried this but every recipe I have tried from this book is GOOD. I have thousands of recipes. Glad to look for anything you want. Retired and have lots of time.

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