Pound cake is widely-known for both its taste and its simplicity. I think Mom began making her own version of this cake about the time of my senior year in highschool.
Pound cake is also versatile. One of my grandmothers loved to melt a slice of sharp cheddar over a slice of pound cake, as an afternoon treat. It is often used as the base for strawberry shortcake, or a scoop of ice cream, and all by itself (or with a glass of milk!) it makes a great, easy, tasty treat. So if you'd like to try Mom's pound cake you'll need the following:
Suggested Equipment:
- Mixing bowls, 4 quart - 2 ea
- Tube cake pan
- Common kitchen tools and measures
- Hand-held electric mixer (optional)
Ingredients:
| Item | Amount | ||
|---|---|---|---|
| Butter | Sticks, ¼ lb | 3 | ea |
| Sugar | White, granulated | 3 | cup |
| Flour | Cake or all-purpose | 3 | cup |
| Egg | Medium | 5 | ea |
| Vanilla extract | 2 | tsp | |
Directions:
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Sift the flour into a bowl.
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Cream butter together with sugar in a separate, large bowl.
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One at a time, stir the eggs into the butter/sugar mixture. It might be wise to break the egg into a mise bowl first, before transferring it to the mixing bowl.
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Measure the vanilla into the mixture, and stir to incorporate.
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Add milk and flour, slowly and in small increments to the mixture, stirring to fully incorporate each addition before adding more
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When all addtions are complete, pour the batter into a tube cake pan and bake at 300° F, in a pre-heated oven, for 1½ hour.
Use a toothpick to test for doneness and try to keep the kids from finding it!
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