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Aunt Georgie's Pound Cake

Source of Recipe

From "Talking with My Mouth Full" by Bonny Wolf


Recipe Introduction

"This recipe comes from my friend Bill's aunt Georgie. His family thought so highly of the cake, they served it at Aunt Georgie's funeral. It's a classic pound cake using no leavening agents. The first pound cakes were made with a pound of butter, a pound of sugar, and a pound of flour, hence the name. While slightly modified from pound cakes of the 1700s, this one is still plenty rich. It works very well in a Bundt pan. Cake flour produces a lighter cake. Have the butter, eggs, and milk at room temperature. Pound cakes are easily flavored. Substitute a little lemon zest and lemon juice for the vanilla for a lemon pound cake. Add some cinnamon, allspice, and nutmeg for a spice pound cake. The combinations are limitless. Pound cake is good toasted for tea, covered with fruit and whipped cream, used in a trifle, or just eaten plain."

List of Ingredients

â—¦ 3 cups sugar
â—¦ 1 cup (2 sticks) softened butter
â—¦ 5 large eggs, room temperature
â—¦ ½ teaspoon salt
â—¦ 3 cups cake flour, sifted
â—¦ 1 cup milk, room temperature
â—¦ 1 ½ teaspoons vanilla extract
â—¦ Confectioners' sugar


Recipe

Preheat the oven to 325° F.

Cream the sugar and butter well. Add the eggs, one at a time. Add the dry ingredients, alternating with the milk. Add the vanilla. Mix well. Pour into a 12-cup Bundt pan and bake for one hour, or until a skewer inserted into the center of the cake comes out clean.

When the cake has cooled, put it on a serving plate and sift confectioners' sugar over the cake.

Makes 14 to 16 servings