“I love good pound cake.”
This one’s been around our family for many years:
Pound Cake
1 lb. butter
1 lb. powdered sugar
3 c. flour - sift it 3 times
6 eggs
1 Tbsp. vanilla or brandy
Cream butter and sugar. Add eggs one at a time, alternating 1 egg and 1/2 c. flour. Continue mixing till it’s all in.
Put in Buttered 2 long loaf pan or angel food cake pan. Bake 1 hr. 15 min. at 350 degrees.
Another of my favorites:
Chocolate Pound Cake
1/2 c. shortning
1 c. butter
3 c. sugar
5 eggs
3 c. flour
1/2 tsp. baking powder
1/2 tsp. salt
1/2 c. cocoa
1 1/4 c. milk
1 tsp. vanilla
Cream butter and shortning. Add sugar and beat till fluffy. Add 1 egg at a time, beating after each. Combine dry ingredients in separate bowl, mixing well. Add them to creamed mix alternating with milk. Begin and end with flour mixture. Stir in vanilla. Pour into greased and floured 10” tube pan. Bake at 350 degrees 1 hr. and 15 min. or until done. Cool in pan 10-15 min. Then invert over serving plate.
Glaze:
2 1/2 c. sifted powdered sugar
3 Tbs. cocoa
1/4 c. butter, softened
3-4 Tbs. milk
Combine sugar and cocoa. Add butter and milk. Mix until smooth.
Thank you for the pound cake recipes, that first one must be about the recipe that was used for the Navy C-ration, for it had a hidden taste to it.