Economy Pound Cake 1958

12
Servings
30m
Prep Time
60m
Cook Time
1h 30m
Ready In

Recipe: #39216

July 24, 2022



"Recipes from Old Virginia Cookbook published in 1958 by The Virginia Federation of Home Demonstration Clubs. Is a good base for strawberry shortcake"

Original recipe yields 12 servings
OK

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 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 & Variations


No special items needed.

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