Nannie's Pound Cake Recipe
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Category: |
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Ingredients: |
Ingredients: 10 eggs, separated
1-1/2 cups old butter, softened
3 cups flour, sifted three times before measuring
3 cups sugar
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Directions: |
Directions:1. Leave butter out of refrigerator for 3 days prior to making this cake.
2. In a very large bowl, cream butter and sugar together thoroughly. Add yolks of eggs to butter mixture and stir well.
3. Beat egg whites until soft peaks form. Add 1/3 of egg whites and 1/3 of flour alternately to butter mixture and stir well; repeat twice more until all of the egg whites and flour are used.
4. Pour batter into a 12-cup Bundt or tube pan that has been greased and floured. Bake at 250° for approximately 1 hour and 45 minutes. (Cake is done when a toothpick inserted in center comes out clean.) Let cool on a wire rack for 15 minutes before removing cake from pan.
NOTES: Butter must be left out at least 3 days before using or cake will not have the lucious buttery flavor and wonderful texture that make this pound cake so distinctive. Do not use margarine--it will not work. No baking powder, vanilla, etc., needed. |
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Personal
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Personal
Notes: This recipe was given to me nearly 50 years ago by Nannie, my mother-in-law in Greenville, Texas. It had been in her family for many years before that. This is my most prized recipe.
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