"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Original German Pound Cake Recipe

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This recipe for Original German Pound Cake, by , is from Phyllis Giles Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Phyllis Giles
Added: Wednesday, December 17, 2008


1 c. butter
1 c. sugar
1 c. powdered sugar
4 eggs, separated
1 t. vanilla
1 t. almond extract
3 c. flour (sift 3 times)
2 t. baking powder
pinch salt
1 c. milk
48 whole almonds

All ingredients must be at room temperature. In a large bowl cream butter, sift the two sugas together and add gradually to butter. Add unbeaten egg yolks, one at a time and beat until smooth. Mix in extract. Sift flour with baking powder and salt, starting and ending with flour; add alternately with milk to creamed mixture. Beat egg whites until stiff; fold into batter. Grease bundt pan. Place 24 whole almonds in bottom securing wih a dab of butter. Place another ring of almonds on side of pan. Sprinkle inside of pan with 1 t. sugar . Pour in batter and bake at 350 degrees for 1 1/4 hours. Cool 10-15 minutes. Sprinkle with powdered sugar.




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