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Simple Poundcake

Source of Recipe


From "The Fannie Farmer Baking Book" by Marion Cunningham






List of Ingredients



• 5 eggs
  
• 2 cups all-purpose flour
  
• 1/2 tsp salt
  
• 1 cup butter, softened (2 sticks)
  
• 1-2/3 cups granulated sugar
  
• 2 tsp vanilla
  






Instructions



1. Preheat the oven to 325° F. Grease and flour a 9 x 5 x 3-inch loaf pan. Place the uncracked eggs in a bowl and pour hot water over them to warm gently while you prepare the rest of the ingredients.
   
   
2. Combine the flour and salt and sift them together onto a large piece of wax paper; set aside. In a large mixing bowl, beat the butter until smooth and creamy. Slowly add the sugar, beating constantly, until the mixture is well blended. Crack the warmed eggs into the batter, one at a time, beating well after each addition. Stir in the vanilla. Continue beating as you gradually sprinkle on the flour mixture from the wax paper, and continue to beat until the batter is smooth and well blended.
   
   
3. Pour into the prepared loaf pan and smooth the top with a rubber spatula. Bake for about 1 hour to 1 hour and 10 minutes, or until a toothpick or wooden skewer inserted in the center of the cake comes out clean. Remove from the oven and let cool in the pan set on a rack for 5 minutes, then turn out onto the rack to cool completely. Wrap well to store, and serve in thin slices.
   
   Serve with fresh fruit (berries or peachs in season), ice cream, or a sauce.
   
   Makes 1 loaf cake.