Pound Cake Loaf





Pound Cake Loaf
½ pound butter
1⅔ cups sugar
5 eggs
2 cups cake flour
½ teaspoon salt
1 teaspoon vanilla, or ½ teaspoon mace
1.                  Preheat the oven to 325° (165°C).
2.                  Butter and lightly flour 9 x 5 inch loaf pan.
3.                  Cream the butter, slowly add the sugar, and beat until light.
4.                  Add the eggs, one at a time, beating each in well.
5.                  Stir in the flour, salt, and vanilla or mace and combine well.
6.                  Spoon into the pan and bake for 1¼ – 1½ hours, or until a toothpick comes out clean.
7.                  Cool in the pan for 5 minutes before turning out onto a rack.
8.                  Serve very thin slices.
Pound Cake Loaf was made and prepared by Shirley-Ann Pearman
Photography by Shirley-Ann Pearman
Recipe was taken from The Fannie Farmer CookBook, the chapter on “Cakes” Cakes Made With Shortening (Butter Cakes), Recipe on page 623 of the Twelfth Edition. 

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