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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Powdered sugar Pound Cake-- Dec 1978 Recipe

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This recipe for Powdered sugar Pound Cake-- Dec 1978 is from The Morgan Barclay Love of Food Cookbook, 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:  
1-1/2 cup margarine ( I use butter ) (=to 3/4 lb
l pkg powdered sugar sifted
6 eggs at room temperature
2 tsp vanilla
2-3/4 c. sifted cake flour
1/4 tsp salt
Directions:
Directions:
In a large mixing bowl beat butter and butter until creamy.
Gradually add sifted powder sugar to the cream mixture until mixture is light and fluffy. Beat in eggs one at a time. Beat in vanilla. Gradually add cake flour.

Put into well greased bread pans or line with parchment. If greased refrigerate pans before adding dough.

Bake in a slow oven at 300º for 1-1/2 hours or until a toothpick comes out clean. Then allow to cool in pan for 5 minutes. Turn cake out on rack to allow to cool.
Personal Notes:
Personal Notes:
I remember this recipe again as a child. It is so buttery -- it melts in your mouth. Even the little ones love it--it is so mild. After a day or two, it is very good toasted also!

 

 

 

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