Old virginia pound cake
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Unsalted Butter |
| 1 | pounds | Sugar |
| 8 | larges | Eggs (Or 1 Lb Weighed In Their Shells) |
| 4½ | cup | All-Purpose Flour |
| pinch | Salt | |
| 1 | teaspoon | Mace |
| ½ | teaspoon | Nutmeg |
| Rind Of 1 Lemon -- grated | ||
| ¼ | cup | Brandy |
Directions
Cream the butter and sugar together well. Add the eggs one at a time, beating well after each addition.
Sift the flour with the salt 4 time through a sifter held high in the air. (This adds more air to the cake, making it lighter.) Gradually add the flour with the spices, lemon rind, and brandy to the batter.
Mix well, being sure to scrape the sides of the bowl. The batter should feel quite light.
Pour into 2 greased and floured 9 X 5 X 3-inch loaf pans. Bake in a 325 F oven for 1 to 1¼ hrs, or until cakes spring bake when touched and pull away from the sides of the pan.
Pound cake always tastes better the next day. Makes 2 loaves.
Recipe By : An American Folklife Cookbook - ISBN 0-8052-3914-6 From: Dan Klepach Date: 05-15-95 (159) Fido: Cooking