Pound
Cake Loaf
Ingredients
½
pound butter
1⅔
cups sugar
5
eggs
2
cups cake flour
½
teaspoon salt
1
teaspoon vanilla, or ½ teaspoon mace
Method
1.
Preheat the oven to 325° (165°C).
2.
Butter and lightly flour 9 x 5 inch loaf
pan.
3.
Cream the butter, slowly add the sugar,
and beat until light.
4.
Add the eggs, one at a time, beating
each in well.
5.
Stir in the flour, salt, and vanilla or
mace and combine well.
6.
Spoon into the pan and bake for 1¼ - 1½
hours, or until a toothpick comes out clean.
7.
Cool in the pan for 5 minutes before
turning out onto a rack.
8.
Serve very thin slices.
Pound
Cake Loaf was made and prepared by Shirley-Ann Pearman
Photography by Shirley-Ann Pearman
Recipe
was taken from The Fannie Farmer CookBook, the chapter on “Cakes” Cakes Made
With Shortening (Butter Cakes), Recipe on page 623 of the Twelfth Edition.
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Shirley-Ann Pearman
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