Traditional Pound Cake
|All purpose flour||3 Cup (48 tbs), sifted|
|Butter||2 Cup (32 tbs)|
|Sugar||2 Cup (32 tbs)|
|Eggs||9 Small, separated|
|Baking powder||1 Teaspoon|
Grease a 10 inch tube pan and coat lightly with flour.
Sift together flour, salt, baking powder, and mace.
Cream butter until soft, then work in sugar a little at a time, and continue creaming until mixture is smooth.
Beat egg yolks thoroughly and stir into creamed mixture.
Add flour combination a little at a time, stirring until batter is free of lumps.
Beat egg whites until they stand in peaks and fold into the batter along with the cognac.
Mix only until all white patches have disappeared, working with a light hand.
Pour into cake pan and bake in a preheated 350° oven for 35 minutes.
Reduce oven heat to 325° and continue baking 25 minutes or until cake tester comes out dry.
Let stand at least 10 minutes before turning out on a cake rack.
VARIATION : You can substitute 1/2 teaspoon each of ' almond extract, lemon extract, and rose water, eliminating both the mace and cognac.
Add the flavorings to butter when you cream it.
The English often top poundcake with Almond Paste and Milk Frosting.
Cool the cake thoroughly before frosting.
VARIATION ii: To make Lemon Poundcake, add grated rind of 2 lemons when you combine egg yolks and creamed mixture.
Then add 6 tablespoons lemon juice, alternating with flour and beginning and ending with the flour.
No other flavorings are necessary.