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    Awesome Pound Cake


    Source of Recipe


    Willie Crawford Cook Book

    List of Ingredients




    3 cups cake flour
    6 large eggs
    1 pound butter
    1 pound sugar (2 1/4 cups)
    2 teaspoons of pure vanilla extract
    1/2 teaspoon salt
    1/2 cup buttermilk

    Recipe



    Sift the flour into a large mixing bowl. Stir in
    the sugar. I use a large spoon for this. Next I add
    the butter. My grandmother would melt the butter
    in a pan over slow heat to make it blend easier.
    You can do this or just let the butter soften at
    room temperature. Add the eggs, whole. At this
    point I break out my mixer and begin mixing on
    slow. I slowly add my buttermilk, and then the
    vanilla extract. After it is thoroughly stirred,
    I turn the mixer up to medium for a few minutes,
    and then finally on high. If the mixture is a little
    thick I add just a touch more buttermilk. If you don't
    mix things thoroughly you will have lumps that will
    form air bubbles in your mixture and leave holes
    in your finished cake. It was always a matter of pride
    not to have these air pocket holes in our cakes so we
    always made sure we got all of the lumps. In the
    pre-electric-mixer day that involved a lot of whipping
    the cake by hand. We usually didn't have a hand cranked
    mixer that worked well, so this involved a large mixing
    spoon to whip it. Some old timers even counted the number
    of times they whipped the mixture - sort of made it
    fun and you didn't notice your arm tiring.
    Preheat the over to 325 degrees.
    Take your standard tube cake pan and oil it with
    butter. Then lightly flour the oiled pan. Shake
    the excess flour from the pan.
    Pour the mix in, bake the cake for about 1 hour
    and twenty minutes. Keep looking at how your cake
    is doing through the oven door but avoid opening
    the door too much while it is cooking as I have
    seen this, or jarring a cake, cause it to collapse.
    When you think it is done, do the toothpick test.
    Stick a wooden toothpick into one of the thickest
    parts of the cake. If it's dry when you pull it our,
    the cake is done.
    Allow the cake to cool 15 or 20 minutes in the pan.
    Then gently remove it, and stick it on your favorite
    decorative cake plate.

 

 

 


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