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 



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

Method
Cream butter to the consistency of egg whites, 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 mixture. Add vanilla and brandy.  Batter will be thick.

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

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

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

Enjoy,
Mary

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