Thursday, January 30, 2014
Because you've asked, here's my grandmother's yummy Pound Cake recipe. If you want a Chocolate Pound Cake, I will share how to do that, too.
1/2 pound butter (2 sticks)
1/2 c. butter Crisco shortening sticks (it's yellow!)
3 c. sugar
3 c. plain flour (sift!)
1/2 tsp. baking powder (sift together with the flour after the first cup)
6 large eggs
4 tbs. coco powder - if you want a chocolate pound cake. (add it to flour to sift)
1 c. whole milk
2 tsp. vanilla
1 tsp. butter flavoring - may pour vanilla and butter flavoring in with milk
What to do:
Spray your pan with "Baker's Joy" to keep from sticking. It has flour in it.
In your stand mixer, cream butter and shortening. Add sugar and cream again. Begin adding in 3 tbs. of flour and the baking powder mixture and a little bit (1/8 of a cup maybe) of the milk with vanilla and butter flavoring while adding in one egg yolk at a time. (You will beat egg whites separately.) Make sure you start and end with the flour!
Then beat the egg whites until they form soft peaks with a hand mixer. (Be sure you don't get any yolk or have any butter on your whisks otherwise, the peaks will never form! Take it from me...)
Keep your main mixture mixing on the stand at a speed of 2.
Then, with a spatula fold the egg whites into your main mixture.
Bake at 325 for 1 hr and 20 minutes. DO NOT OPEN THE OVEN DOOR!!
Place on a wire rack to cool for at least 15 minutes before transferring to your cake plate. Don't put the lid on the cake plate until the cake has completely cooled, otherwise it will sweat.
Go ahead a cut a piece to share with your family. My grandma is a big believer in savoring the moment and not waiting - who knows what may happen between now ... and .... then. Enjoy it NOW!
*After cooking for 1 hr and 20 minutes if the top has cracks, that means there is NO raw streak. You can always test this by sticking a tooth pick as far down as it will go. If it comes out clean, it's done.
~ Hope and Grandma Peggy