Old Fashioned Pound Cake Loaf

A few weeks ago I recommended that you look for what is in season when planning out your baking for optimal taste and cost savings. The other day Costco had a sale on large containers of fresh blackberries. I purchased several containers and made a blackberry pie, and today I will be making blackberry jam. My adult children will be thrilled as they look forward to receiving my jams as well as my pies.

As for pound cakes, in the previous post earlier today I gave you a recipe for Chocolate Pound Cake, which is a large cake, utilizing a tube pan. Now I will give you a recipe to try for a smaller loaf sized cake, one that is old-fashioned basic and "goodness". This recipe does not use leavening agents. Instead air beaten into the eggs will do the "rising", so be sure to beat them well as per the instructions.

Old Fashioned Pound Cake Loaf

Ingredients:
2 1/4 cup cake flour
1/4 tsp salt
1/8 tsp nutmeg
1 cup butter, softened to room temperature
1 cup sugar
5 eggs, separated
1 tsp. vanilla extract

1. Butter and flour a 9" loaf pan. Preheat oven to 350 F.
2. Sift flour, salt, and nutmeg together and set aside.
3. Beat (cream) butter until light, then add sugar, creaming until light and fluffy.
4. Beat egg yolks until thick and light, then add to butter mixture, a little at a time, beating well.
5. Blend flour in gradually, then add in vanilla and beat until smooth.
6. Beat egg whites until soft peaks form and fold gently into batter. Note: When beating egg whites, always use highest speed of mixer for best results.
7. Pour batter into pan. Bake 1 hr. and 10 min., or until knife inserted into middle comes out clean.

Next Week: Baking Equipment to stock your kitchen with