Old Fashion Pound Cake Recipe
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Ingredients: |
Ingredients: 1 pound flour, sifted several times
1 pound sugar
1 pound butter
1 dozen eggs
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Directions: |
Directions:Beat the egg yolks and whites separately. (If large eggs are being used, only 11) After the yolks have been beaten good, add the butter. When this is a smooth cream, add the sugar, continuing the process of beating until the mixture is smooth and light. A very small quantity of flour should be added at a time until the pound is taken up. Fold in egg whites, which have been beaten so stiffly they will remain in the dish when inverted, beating or working the batter with yolks until very light. Bake in loaf pan from 3 to 4 hours. |
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Personal
Notes: |
Personal
Notes: I found this recipe in The Comanche Chief from July 6, 1923, at the Comanche Public Library. It is from Eva Pinkard McCorkle, the wife of B. Ray McCorkle, who was my uncle. His name is on the plaque in the CECA office as being Secretary/Treasurer on the original rural electric board back in the 1940s. He was a long time teacher/coach around the county, mostly at Beattie and Sidney, and was Comanche County School Superintendent in the 1930s.
I'm guessing this cake would have been baked in the oven of a wood stove, being 1923. And all that beating would have been done by hand, I guess; probably no electric mixers back then. I think they lived in Sidney at the time.
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