Pound Cake

Name: Pound Cake
Ingredients: 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

7 ingredients

20 steps

Ingredients

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

Directions

1

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.
2

Have all ingredients at room temperature.
3

About 75 degrees (25 C.) F.
4

Best to weigh ingredients and also preheat oven to 325 degrees (175 C.) F.
5

Sift flour with salt and mace 2 times.
6

Beat butter or margarine until smooth and shiny.
7

Gradually add sugar and continue to beat until very smooth and fluffy.
8

Add flavoring then eggs in 4 or 5 portions, beating thoroughly after each.
9

A curdeled appearence may result with addition of egg, but can be overcome by throughly mixing.
10

Add about 1/2 cup (125 ml) flour at a time, and mix well after each addition.
11

Turn batter into pans, pushing batter higher around the edges than in center.
12

Place on lower rack, bake 20 minutes and increase heat to 350 degrees (175 C.) F.
13

Bake about 40 minutes longer, or until crack on top is slightly browned and shows no moisture.
14

Cool in pans, on cake rack 5 minutes, then remove from pans to finish cooling.
15

Do not remove paper.
16

When cool wrap each loaf, with paper; snugly in waxed paper.
17

Store in bread box.
18

May be eaten immediately but flavor improves after 24 hours.
19

Do not remove attached paper as it is sliced.
20

Rewrap any unused cake and store in bread box.