"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Rich Poundcake Recipe

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This recipe for Rich Poundcake, by , is from AT&T Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Nora Dinan
Added: Thursday, March 2, 2006


9 egg whites
3 c. sifted all purpose flour
1 t. baking powder
1/2 t. salt
2 c. sugar
9 egg yolks
2 c. soft butter or margarine
2 tsp. vanilla

* Leave eggs and butter out all night

In large bowl let egg whites warm to room temperature-about 1 hour.
Preheat oven to 350. Grease and flour a 10" tube pan. Sift flour, baking powder, and salt.
With electric mixer, at high speed, beat egg whites until foamy. Gradually beat in 1 cup of sugar, 1/4 cup at a time, beating after each addition. Continue beating until soft peaks form when beater is slowly raised. Turn into medium bowl.
In same bowl at high speed, beat egg yolks with remaining sugar, butter, vanilla 5 minutes at low speed, gradually beat in flour mixture just until smooth.
At low speed, gradually beat in egg white mixture just until blended, scraping bowl and guiding batter into beater with a rubber scraper.
Turn into prepared pan; bake 65 minutes, or until a cake tester inserted in center comes out clean.
Cool on rack 15 minutes. Remove from pan. Slice thinly.




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