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

Turn- of- the- century Cake: Black - Pepper Pound Cake Recipe

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This recipe for Turn- of- the- century Cake: Black - Pepper Pound Cake, by , is from The Blaschke Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Blaschke

Category:
Category:

Ingredients:  
Ingredients:  
11/2 c all- purpose flour
1/2 tsp cream of tartar
1/2 tsp salt
1/2 tsp freshly ground pepper
1/4 tsp mace or nutmeg
1 c unsalted butter, softened
1 c sugar
4 lg eggs, at room temperature
1 Tbsp fresh lemon juice
1 tsp vanilla extract

Directions:
Directions:
Preheat oven to 325.
Grease and flour 6- cup kugelhopf pan or a bundt pan
Combine dry ingredients in bowl. Beat butter in a large mixing bowl until light. Gradually add sugar and continue beating until light and fluffy, about 5 minutes. Beat in eggs one at a time, beating 1 minute after each addition. Stir in lemon juice and vanilla. Add dry ingredients and beat 1 minute more. Pour into prepared pan.
Bake 1 hour or until toothpick inserted in center comes out clean. Cool in pan or wire rack 15 minutes; remove from pan and cool completely. Let stand overnight.

Number Of Servings:
Number Of Servings:
16
Preparation Time:
Preparation Time:
30 minutes plus baking and cooling time.

 

 

 

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