"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Grandma Ewart's Pound Cake Recipe

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This recipe for Grandma Ewart's Pound Cake, by , is from The Ewart Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

karen ewart
Added: Thursday, February 7, 2008


2 Cubes Butter, room temperature
2 C Flour w/ 2 T. Cornstarch blended in
1 1/2 C Sugar
1 1/2 tsp Vanilla
6 eggs, room temperature

3/4 C Sugar
1/4 C water
1 Egg White
Marshmallows, cut up

Grease and flour your bundt cake pan. Preheat oven to 350.
Beat butter with electric mixer till creamy, add sugar and beat
well. Add eggs, ONE AT A TIME, beating each for two
minutes. Add vanilla. Sift flour three times to lighten up the
texture, then add by folding in gently. Scrape batter into pan
and bake for 50-60 mins. Allow cake to cool before applying

Beat your egg white with 1/4 tsp of cream of tartar, set aside.
In a small saucepan, mix water with sugar and bring to a slow
boil, stirring constantly once it boils. It must come to a syrupy
consistancy, which means as it boils it will begin to spin a
thread and is then ready for the egg white. To spin a thread
lift your spoon out of the mixture and drip a small portion back
into the saucepan, thereby watching to see if it spins a taffy
like thread, it is then ready. Now add the boiled syrup in a
stream while the mixer is running, also adding the cut up
marshmallows. Once the frosting is light and thick then you
are ready to frost the cake.

Personal Notes:
Personal Notes:
Grandmom Ewart always said that a true pound cake had a
pound of butter, thus the name. This is a family tradition!




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