Economy Pound Cake 1958
Recipe: #39216
July 24, 2022
Categories: Desserts, Cakes, Tube/Bundt, Eggs, Southern Butter/Margarine, more
"Recipes from Old Virginia Cookbook published in 1958 by The Virginia Federation of Home Demonstration Clubs. Is a good base for strawberry shortcake"
Ingredients
Nutritional
- Serving Size: 1 (210.5 g)
- Calories 378.1
- Total Fat - 9.2 g
- Saturated Fat - 3.1 g
- Cholesterol - 303.6 mg
- Sodium - 7620.3 mg
- Total Carbohydrate - 61 g
- Dietary Fiber - 3.8 g
- Sugars - 37.9 g
- Protein - 15 g
- Calcium - 142.1 mg
- Iron - 2.7 mg
- Vitamin C - 2.4 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
PreHeat the oven to 350 F.
Step 2
Coat a Bundt pan with baking spray (a blend of oil and flour).
Step 3
In a large bowl
Step 4
Use an electric mixer to beat together the butter and sugar until light and fluffy.
Step 5
Add the egg yolks and beat until fully incorporated. Set aside.
Step 6
In a second bowl
Step 7
Sift together the salt, mace, nutmeg, baking powder and flour.
Step 8
In a 2-cup measuring cup, combine the vanilla and milk.
Step 9
With the mixer on medium, add a bit of the flour mixture to the butter mixture, mixing well.
Step 10
Add a bit of the milk, mixing again.
Step 11
Alternate adding the flour and milk until all ingredients are well mixed.
Step 12
As needed, use a rubber spatula to scrape the sides of the bowl to ensure all ingredients are mixed.
Step 13
The batter should be smooth and silky.
Step 14
Using a clean bowl and clean beaters, whip the egg whites until they hold firm peaks.
Step 15
Using the rubber spatula, gently fold the egg whites into the batter.
Step 16
Pour the batter into the prepared Bundt pan.
Step 17
Bake for 50 minutes to 1 hour, or until a toothpick inserted at the center comes out clean.
Step 18
Let cool for 10 minutes.
Step 19
Overturn the cake onto a serving plate, then dust with powdered sugar and serve with berries
Tips
No special items needed.