Economy Pound Cake 1958
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"
- 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
PreHeat the oven to 350 F.
Coat a Bundt pan with baking spray (a blend of oil and flour).
In a large bowl
Use an electric mixer to beat together the butter and sugar until light and fluffy.
Add the egg yolks and beat until fully incorporated. Set aside.
In a second bowl
Sift together the salt, mace, nutmeg, baking powder and flour.
In a 2-cup measuring cup, combine the vanilla and milk.
With the mixer on medium, add a bit of the flour mixture to the butter mixture, mixing well.
Add a bit of the milk, mixing again.
Alternate adding the flour and milk until all ingredients are well mixed.
As needed, use a rubber spatula to scrape the sides of the bowl to ensure all ingredients are mixed.
The batter should be smooth and silky.
Using a clean bowl and clean beaters, whip the egg whites until they hold firm peaks.
Using the rubber spatula, gently fold the egg whites into the batter.
Pour the batter into the prepared Bundt pan.
Bake for 50 minutes to 1 hour, or until a toothpick inserted at the center comes out clean.
Let cool for 10 minutes.
Overturn the cake onto a serving plate, then dust with powdered sugar and serve with berries
Tips & Variations
No special items needed.