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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Old-Fashioned Blue-Ribbon Pound Cake (Granny’s Recipe) Recipe

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This recipe for Old-Fashioned Blue-Ribbon Pound Cake (Granny’s Recipe) is from Our Family Favorites , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups butter, at room temperature
3 ½ cups granulated sugar
10 large eggs at room temperature
4 cups all-purpose flour sifted (always sift, then measure)
2 tsp vanilla
Directions:
Directions:
Allow butter and eggs to come to room temperature.
Grease and flour a tube or Bundt pan.
Preheat oven to 350 degrees.
Cream 2 cups butter until soft and there are no lumps.
Add sugar and cream until light and fluffy.
Add eggs one at a time, beating until just mixed in before adding the next egg
Lower speed on mixer to low and slowly add 4 cups flour.
Add vanilla and mix in completely.
Spoon batter into prepared tube or Bundt pan.
Bake at 350 degrees F for 1 hour and 20 minutes.
Remove cake and allow to cool on a wire rack 30 minutes before inverting onto a
serving platter.
Special notes:
The cake is too large for a regular Bundt pan. You need a 10-15 cup Bundt pan like
this which is larger than a standard Bundt. If you don't have a tube pan or large
Bundt pan, you can make cupcakes with the extra batter.
Don't fill the pan closer than 2 inches from the top or it may overflow.

 

 

 

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