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AUNT BERTIE'S BUTTERMILK POUND CAKE Recipe

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This recipe for AUNT BERTIE'S BUTTERMILK POUND CAKE, by , is from The Cousins' Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joy Burgess
Added: Thursday, August 27, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 cups all-purpose flour
3 cups sugar
1/3 teaspoon soda
1/2 teaspoon salt
1 cup butter, softened
1 cup buttermlk
5 eggs, separated
2 teaspoons vanilla extract

Directions:
Directions:
Cream 2 1/4 cups sugar with butter at medium speed with an electric mixer for 2 minutes until creamy. Add egg yolks, beating after each addition. Sift dry ingredients. Add dry ingredients to butter mixture alternately with buttermilk, beginning and ending with flour. Beat at low speed just until blended after each addition. Stir in vanilla. Beat 3/4 cup sugar with egg whites until stiff. Fold into batter.

Pour batter into a greased and floured 10-inch tube pan. Bake at 325 for one hour and 30 minutes or until a long wooden pick inserted in center comes our clean. Cool in pan on a wire rack 10 minutes. Remove from pan; cool completely on wire rack.

Personal Notes:
Personal Notes:
This is Aunt Bertie Richey Wright's recipe, and we could not have a heritage cookbook without adding this one in!

 

 

 

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