Wednesday, January 25, 2012

Spice Pound Cake

Spice Pound Cake
3 cups flour
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 teaspoon cinnamon
1 teaspoon cloves
1 cup butter
2 cups sugar
4 eggs
1 teaspoon vanilla
1 cup buttermilk

1.                  Preheat oven at 350°.
2.                  Sift flour with baking powder, soda, salt, cinnamon, and cloves; set aside.
3.                  Cream sugar and butter.
4.                  Add eggs and vanilla.
5.                  Add flour mixture and milk, alternately.
6.                  Turn into a well greased 10 inch baking pan.
7.                  Bake 60 to 65 minutes or until done when a cake tester is inserted and comes out clean.
8.                  Cool on cooling wire rack for a few minutes and remove from pan.  Continue to cool on cooling wire rack.
9.                  Frost optional.

Spice Pound Cake was made and prepared by Shirley-Ann Pearman  
Photography by Shirley-Ann Pearman  
Recipe was taken from McCall CookBook, the chapter on “One-Bowl Cakes”, page 125 an edition of between 1950 – 1960s. 
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Shirley-Ann Pearman
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