Nana’s Pound Cake




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We’ve dug into our family recipe archive once again to share with you this delicious pound cake recipe; Nana’s Pound Cake. This recipe has been with the family for over forty years. We’re not really sure how old it is, or where it originally came from. Nana said her Aunt Josephine taught her how to bake it some forty years ago, and she’s has been baking it ever since. When you taste it, you’ll understand why. This recipe is too good not to pass on, and so we’re archiving it here for our own family reference, but sharing it with you, dear foodie friends, as well.
Nana’s pound cake is a deliciously dense and moist cake. Enjoy a thick slice just by itself, or with a big scoop of whipped cream or frozen strawberries on top. Nana said she loved making this cake because it keeps so well – she’d make it in advance for guests, and found it tastes even better after it sits. We wouldn’t know – it never lasts long enough to tell.

Ingredients
  • 3/4 lb salted butter (room temperature)
  • 2 1/2 cup sugar
  • 2 tsp vanilla
  • 3/8 tsp salt
  • 6 eggs (room temperature)
  • 3/4 cup milk
  • 3 tsp baking powder
  • 3 cup flour

Directions
  1. Combine dry ingredients in a mixing bowl
  2. In another bowl combine wet ingredients and mix well.
  3. Add the wet ingredients to the dry and beat for 20 minutes.
  4. Pour into greased and floured tube pan. Bake for 1 hour and 20 min at 325 degrees.
Note: Allow the ingredients to come to room temperature before mixing and baking for best results.

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