ADVERTISEMENT
Old-Fashioned Poundcake (1940)
1# butter (2 cups)
1# sifted cake flour (4-1/4 cups)
10 eggs, separated
1# sugar (2 cups)
1 t. vanilla
METHOD 1: Cream butter, work in flour until mixture is mealy. Beat egg yolks, sugar and vanilla until thick and fluffy. Add first mixture gradually, beating thoroughly. Fold in stiffly beaten egg whites. Beat vigorously 15 minutes. Pour into 2 greased loaf pans and bake in slow oven (325)for 1-1/4 hours. Makes 2 8x4 loaves.
METHOD 2: Cream butter with vanilla and sugar until fluffy. Beat egg yolks until thick and add to creamed mixture. Fold in stiffly beaten egg whites, mixing thoroughly. Fold in flour and beat vigorously 15 minutes or longer.
1# butter (2 cups)
1# sifted cake flour (4-1/4 cups)
10 eggs, separated
1# sugar (2 cups)
1 t. vanilla
METHOD 1: Cream butter, work in flour until mixture is mealy. Beat egg yolks, sugar and vanilla until thick and fluffy. Add first mixture gradually, beating thoroughly. Fold in stiffly beaten egg whites. Beat vigorously 15 minutes. Pour into 2 greased loaf pans and bake in slow oven (325)for 1-1/4 hours. Makes 2 8x4 loaves.
METHOD 2: Cream butter with vanilla and sugar until fluffy. Beat egg yolks until thick and add to creamed mixture. Fold in stiffly beaten egg whites, mixing thoroughly. Fold in flour and beat vigorously 15 minutes or longer.
MsgID: 027962
Shared by: barb/mn
In reply to: ISO: marble cake, poundcake
Board: All Baking at Recipelink.com
Shared by: barb/mn
In reply to: ISO: marble cake, poundcake
Board: All Baking at Recipelink.com
- Read Replies (49)
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Desserts - Cakes
Desserts - Cakes
- Gingerbread Baby Cakes or Large Gingerbread Cake (Julia Child)
- Carrot Cake with Pecan Cream Filling and Cream Cheese Icing
- Ukrainian Sand Babka Butter Cake
- Peach Upside-Down Cake with Butter-Rum Topping
- Blueberry-Lemon Coffee Cake with Lemon Icing (using biscuit mix)
- Miss Ruby Laureen's Ginger Bread
- Lemon Pound Cake with Lemon Glaze (not Starbucks)
- Snicker Bar Cake with Icing (Great American Recipes) (repost)
- Tennessee Chess Cake (like Tennessee T Cakes)
- Baking time for Tried and True Sheet Cake
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!