Old-fashioned Blue Ribbon Pound Cake is dense, moist, buttery, and sweet. It has that outer crusty edge with a smooth, creamy, small crumb inside that makes pound cake distinctive. One taste and this will be your new favorite cake recipe!
|Butter||2 Cup (32 tbs) ((no substitutes))|
|Granulated sugar||3 1/2 Cup (56 tbs)|
|All pupose flour||4 Cup (64 tbs) , sifted|
|Vanilla extract||2 Teaspoon|
1. Allow butter and eggs to come to room temperature.
2. Grease and flour a tube or bundt pan. You may need to line the sides of the tube pan with waxed paper so that is above the top of the pan 2 to 3 inches. This is a very tall cake.
3. Preheat oven to 350 degrees.
4. Cream 2 cups butter until soft and there are no lumps.
5. Add 3 and 1/2 cups granulated sugar and cream until light and fluffy.
6. Add one at a time 10 large eggs, beating 1 minute after each addition.
7. Lower speed on mixer to low and slowly add 4 cups sifted all-purpose flour.
8. Add vanilla and mix in completely.
9. Spoon batter into prepared tube or bundt pan. (If using a bundt pan, make sure it's large enough for the batter to double in size.)
10. Bake at 350 degrees F for 1 hour and 25 to 30 minutes.
11. Test for doneness with a wooden pick. Insert pick in center of the cake, if the pick comes out clean or with dry crumbs, it is done.
12. Remove cake and allow to cool on a wire rack 30 minutes before inverting onto a serving platter.
Cooking time vary depending on if your oven is calibrated and if you use a light or dark pan. Test the cake before the recommended time. If the cake is too dry, you baked it too long.