Old Dominion Pound Cake
Source of Recipe
Southern living magaizine
Recipe Introduction
This is a good recipe for a different kind of pound cake. When I was a young bride I found this recipe and made it for my loving husband. I spent part of the day preparing this dessert as it takes a little time and effort. Please follow the instructions exactly as follows and you will will have a winner dessert that your family will never forget.
List of Ingredients
8 large eggs
1-1/4 cups all-purpose flour
1/4 teaspoons baking soda
1-1/2 cups real butter softened
2 tablespoons lemon juice
1-1/4 teaspoons vanilla extract
1/8 teaspoon salt
1-1/2 teaspoons cream of tartar
1 cup finely chopped walnuts
Make day before serving: Let eggs stand at room temperature 1 hour before using. Meanwhile, butter well, then flour a bundt cake pan. Sift together all purpose flour, soda and 1-1/4 cups granulated sugar. heat oven to 325 now. In large bowl use mixer at low speed and just barely blend in butter with flour mixture, then with lemon juice and vanilla. Now still at low speed, beat in egg yolks, one at a time (keeping egg whites in large bowl), just until yolks are blended. With mixer at high speed beat egg whites until frothy; add salt, then gradually 1 cup granulated sugar and cream of tartar, beating well after each addition. Then beat all until soft peaks have formed. Next fold chopped nuts into cake batter, then gently fold beaten egg whites into batter. Turn cake batter into prepared pan, then using spatula, gently cut through batter once or twice. Bake cake at 325 for 1-1/2 hours, or until a cake tester, comes out clean. Do not peek at cake during first hour of baking. Now turn off oven when time is up and tested done and let cake remain in oven 15 minutes; then remove it to wire rack and cool 15 minutes more. Remove cake from pan; finish cooling it on rack then wrap it in saran wrap and store in cake box until time to serve, best if served the next day. Sprinkle cake with powdered sugar.
Recipe
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