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Christmas Pound Cake




Source of Recipe


Courtesy of HEB


List of Ingredients




9 eggs, separated
2 cups softened butter
2 cups sugar
1/2 teaspoon mace
1 teaspoon vanilla
4 cups sifted cake flour
1/2 teaspoon cream of tartar
1/2 teaspoon salt
fresh fruit (optional)
fresh mint (optional)
1/3 cup unsalted butter, melted
2 cups powdered sugar
1/2 teaspoon vanilla
1 juice of one orange



Recipe



Preheat oven to 350 degrees. Grease a tube, bundt, or specialty pan (or two loaf pans) and line bottom with parchment paper.

Separate eggs. In large bowl, cream 2 cups butter and 2 cups sugar with an electric mixer, gradually beating in sugar. Add egg yolks one at a time, beating well after each addition. Add vanilla and mace and blend well.

In another bowl, sift flour, cream of tartar, and salt. Using lowest speed of mixer, beat dry ingredients into batter mixture just until blended.

Beat egg whites in a clean, dry bowl until stiff but not dry. Gently fold into batter. Pour the batter into prepared pan.

Bake about 1 hour for loaf pans, 15 minutes longer for a bundt, tube, or specialty pan. Cake is done when a skewer inserted near center comes out clean. Cool on wire rack.

Combine 1/3 cup melted butter, powdered sugar, and vanilla and beat in orange juice until desired consistency is reached. Spoon or pour glaze over cake, allowing glaze to spill over sides. Garnish with fresh fruit and mint, if desired.