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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Purely Pound Cake Recipe

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This recipe for Purely Pound Cake is from 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 lb butter (4 sticks)
1 lb sugar (2 1/2 C)
1 lb (12) eggs, separated
1/4 C brandy
2 tsp rosewater
1/4 tsp nutmeg
1/2 tsp salt
1 lb (3 1/2 C) flour, sifted 3x
Directions:
Directions:
heat oven to 325º. Butter 2 6-Cup loaf pans and line with waxed paper.
Cream butter, add sugar and cream until light and fluffy (almost 10 minutes)
Add egg yolks, 2 at a time, mixing well between additions. Mixture should be very fluffy.
Add brandy, rosewater, nutmeg and salt-mix
Add flour, working in 3 batches. Mix just until combined, scrape bowl down between additions, set aside.
Whip egg whites in clean, dry bowl until stiff but not dry. Add to batter and mix well, until no streaks of white remain.
Pour batter into prepared pans and smooth tops.
Bake until golden brown and split on top and tester inserted comes out clean. About 70-90 minutes. Cool in pan on rack 30 minutes.
tap cakes out and cool completely, remove paper

 

 

 

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