Saturday, May 19, 2012

Nana Jester's Pound Cake

Updated and republished March 2020

This is a vintage recipe from my great-grandmother; you know the kind where she added a handful of this and a pinch of that, and it turned into this delicious, dense, and slightly "spongy" old-fashioned pound cake?  

This pound cake is great served with sliced strawberries and whipped cream or a dollop of ice cream with some hot fudge sauce!

Let's make the cake!

Place 2 sticks of butter (room temp) in mixing bowl

Cream butter

After 10 minutes looks like egg whites

Beat in sugar

Add eggs one at a time

Eggs all beaten in

Flour, sugar, nutmeg, salt and vanilla all beaten in

Don't forget the Brandy!

Place batter into prepared pan (I use baking spray)

All baked!  Yes, mine always cracks in the middle!

Ready to slice and top with strawberries and whipped cream 

1/2 lb. butter (2 sticks)
1 2/3 cup sugar
5 eggs
pinch of salt
1 tsp. vanilla extract
1/4 tsp. mace or nutmeg
1/3 cup brandy or dark rum
2 cups flour

Cream butter to the consistency of egg whites, for about 10 minutes (this is very important); add sugar gradually.

Add eggs one at a time, beating well after each addition. Add flour and salt and fold into the mixture. Add vanilla and brandy. The batter will be thick.

Pour out into a prepared 9" loaf pan or small tube pan, sprayed with baking spray.

Bake in a 325-degree oven for 1 hour and 10 minutes or until a toothpick inserted in middle comes out clean.

Allow to cool about 10 minutes, then remove from the pan and continue cooling on a baking rack.



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