MY 103 YEAR OLD PATIENT'S POUND CAKE RECIPE
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- 1 lb
- real butter
- 3 1/4 c
- 10 medium
- 1 tsp
- vanilla extract
- 1 tsp
- 4 c
- all purpose flour (plain) i use cake flour
1When you keep the flour in a container or bag, fluff it up a little before you measure. Then measure it, add the salt to flour and sift it together.
2CAKE DIRECTIONS: Preheat oven to 275 degrees F about half way into making the cake. Beat unsalted butter with electric mixer until creamy. Add sugar, beat until creamy again. Begin adding eggs, break one at a time into a small container to make sure it's a good egg. Add one at a time to butter-sugar mixture; beating real well after each addition. This takes awhile but it pays off. Beat real well until creamy. Add flour / salt mixture slowly as you continue to bead scrapping sides of mixing bowl. Add vanilla about mid way. Beat until smooth and creamy.
3Grease and flour large tube pan with butter flavored Crisco. This is a lot of batter, you will need a large tube pan !!. Shake off excess flour. Bake one hour in oven pre heated to 275 degrees F. Bake second hour in oven set at 300 degrees F. Test with tooth pick from top until tooth pick comes out clean.
4Place on cooling rack until cake cools off then invert on to cake plate. Let cake completely cool before cutting.
5NOTE: MAKE SURE TO BEAT WELL AFTER ADDING EACH EGG. THE LAST 5 EGGS BEAT 5 MINUTES AFTER EACH EGG ADDITION.