"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Peppery Poundcake Recipe

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This recipe for Peppery Poundcake, by , is from Theresa's Treasury of Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Tuesday, June 19, 2007


1 cup butter
1 cup sugar
1 cup brown sugar
4 eggs
3 cups flour
2 teasbpoons baking powder
1/2 teaspoon allspice
1/4 teaspoon salt
1 cup milk
3 teaspoons vanilla
1/2 teaspoon pepper sauce
Powdered sugar

Heat oven to 350.

Grease bundt pan.

Beat butter and both sugars; add eggs. Beat in flour, baking powder, allspice and salt. Add milk, vanilla & pepper sauce.

Pour into prepared pan. Bake 50-60 minutes.

Cool in pan 20-30 minutes; remove from pan and cool completely.

Dust with powdered sugar.

Number Of Servings:
Number Of Servings:




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