Generation Pound Cake
This was brought from Scotland by my great grandmother. By today's standards it may raise eyebrows. I have tried it as it was given- the original recipe- and I have also modernized it, believe me, it is best when made the old fashioned way!! My only recommendation is that you use a stand mixer. It took me and two of my daughters to mix this by hand!
I hope you will enjoy my family's treasured pound cake!
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- 1 1/4 lb
- butter, room temperature
- 3 1/2 c
- eggs, room temperature
- 1 c
- milk, room temperature
- 1 tsp
- 4 c
- unsifted flour
- 1 Tbsp
THIS IS THE ORIGINAL RECIPE
1Cream (room temperature) 1 1/4 pounds butter. SLOWLY add 3 1/2 cups sugar. Add 9 room temperature eggs 1 at a time. Continue mixing.
2Add 1 cup room temperature milk, 1 teaspoon salt. Add 4 cups of unsifted flour --4 tablespoons at a time- beating until smooth. Beat for 5 minutes more. Add 1 Tablespoon Vanilla. (The mixture should be beaten for 35 minutes altogether)
3Pour into a greased, floured, tube pan.
Bake at 300 degrees for 1 hour.
Increase oven temperature to 325 degrees and cook for another hour. May require 15 additional minutes. (this is a side note from my great grandmother)
Remove from oven and allow to cool. Remove to cake plate.
4These are MY notes on the recipe
#1. Use a stand mixer if possible, but stick to the 35 minute beating time.
#2. For food safety reasons I have prepared this cake using refrigerated ingredients. The results were quite different. It was still very good, but lacked the same texture and lost a bit of the taste..It was just different.
My BEST results are when I follow the recipe as it was written by my great grandmother.