1 lb Butter; at room temperature
1 lb Powdered Sugar;
-(Confectioner’s Sugar)
1/2 ts Salt
3 c Cake Flour; sifted 3 times
-and re-measured
6 lg Eggs; at room temperature
1 1/2 ts Vanilla Extract
At the end of each month, The Cook & Kitchen Staff select some of the best
recipes sent to Recipe-a-Day during the month, and post them to the entire
membership. Today’s offering is a great pound cake from a lady who knows
how to bake cakes. Note the room temperature requirements for the butter
and eggs, and the triple-sifted cake flour! We’re dealing with a
professional here.
Recipe-a-Day Member Mrs. Baskin recommends that you serve your pound cake
plain or, “For a really fresh change of pace, serve with strawberries,
peaches, or nearly any fruit of your choice, and top it off with whipped
creme. You can also slice your pound cake into three layers and add fruit
preserves like strawberry or apricot between the layers to serve like a
torte.”
In a large mixing bowl, cream butter and sugar together. Add the salt,
flour, eggs, and vanilla. Make sure the cake batter is blended together
until fluffy.
Pour in a well-oiled and floured tube pan or a non-stick tube pan. Bake in
a pre-heated 325-F degree oven for 1 hour and 15 minutes, or until a tooth
pick that is inserted in the center of the cake comes out clean. Remove
from the oven and let cool in pan for about 10 minutes. Remove from pan and
place on a rack to finish cooling.
Yields
1 servings