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Mom's Pound Cake

By sunflour, Jan 15, 2017 | | |
Rating:
5/5,
  1. sunflour
    Recipe Picture:
    [​IMG]



    Ingredients:

    1 Pound of Butter
    2 1/3 Cups of Sugar
    6 Heaping tsp Sugar (to add to egg whites)
    8 Large Eggs
    3 1/2 cups of All Purpose or Cake Flour
    1 tsp Baking Powder
    2 tsp Vanilla
    2 tsp Almond flavoring ( I use 2 Tbs of Pure Almond Extract)
    2 Tbs Bourbon ( I think it is better without the Bourbon)
    6 Tbs Cream ( I use Half & Half)


    Mix:

    1. Cream butter & 2 1/3 cups of sugar, beat well.

    [​IMG]


    2. Add flavorings.[​IMG]


    3. Add egg yolks one at a time. Mixing after each.[​IMG]


    4. In a separate small bowl mix flour and baking powder together.
    [​IMG]

    5. Add small amounts of the flour mixture alternating with cream [​IMG]


    and mix well between each addition.

    [​IMG]

    6. In a separate bowl beat egg whites and once fluffy then mix in the 6 tsp of sugar and beat again
    .[​IMG]

    7. Fold the beaten egg whites into the batter. [​IMG]


    Bake:

    Grease or oil pan - 16 Cup Pound Cake - Angel Food Cake Pan.
    [​IMG]


    Bake at 325 degrees F for 65 minutes or until done.
    Let it cool 5 min in the pan before trying to remove. Carefully loosen edges from the tube center and pan sides with a thin blade before turning onto a wire rack to cool.

    [​IMG]

    ***************************************************************************************************************************************
    Notes:

    • This is a big pound cake and you really do need the larger pan for the full recipe.
    • First few times I tried it with the original flavorings, but it was not quite as tasty as those my Mom baked. After a couple of trials ended up leaving out the Bourbon & increased the Almond flavoring. Just guessing, but think mom must have done that as well but didn't update her recipe.
    • IMO the hardest part of this recipe is folding in those egg whites, best done by hand - or a Muscle Mixer.
    • Her original baking instructions were 325-350 degrees for 1 hour and 20 minutes. Above baking instructions work best in my oven.
    • Best results are using your own flock's eggs[​IMG] If you have small or medium eggs, fudge the number up to estimate 8 large eggs, This one took 10 eggs - 4 small to medium and 4 large eggs.
    • Allow to totally cool before cutting to prevent cake getting dry.
    • This does freeze well, wrap whole or part of cake in plastic wrap and again in tin foil.

    Equipment Used in this Recipe:


    Heavy duty electric mixer.[​IMG]



    Electric hand held mixer.[​IMG]


    Muscle Mixer, AKA Mr. Sunflour. [​IMG]


    And why I don't bake these often:


    [​IMG]

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    casportpony likes this.

Comments

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  1. casportpony
    Awesome article!
      sunflour likes this.
  2. N F C
    Looks great and I like the pictures you included. So, when should I bring my cup of coffee over so we can share some cake? lol
      sunflour likes this.
  3. twoacrefarm
    That looks SO good! I need a bigger pan than my regular bundt pan though, I'd say...
      sunflour likes this.

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