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Recipe(tried): Southern Pound Cake (Time magazine cookbook, 1950's)

Desserts - Cakes
SOUTHERN POUND CAKE



2 cups cake flour
1 cup butter, room temperature
1 2/3 cups sugar
5 eggs
1 tsp vanilla

Preheat oven to 300 degrees F. Grease a 10-inch tube pan.

Sift flour, measure and sift 5 times; set aside.

Cream butter until light and fluffy. Gradually add sugar and cream with butter until light and fluffy. Add eggs, one at a time, beating well after each addition, after adding last egg, beat 5 minutes.

Add flour and mix well. Add vanilla. Place batter in prepared pan.

Bake at 300 degrees F for 1 1/4 hours.

Source: The TIME Reader's Book of Recipes Cookbook, 1951
Photo by Kathy-MA
MsgID: 0111113
Shared by: Kathy-MA
Board: Vintage Recipes at Recipelink.com
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More recipes:

Baking in a Tube Pan
"Light and lemony, two cakes in one - a golden, rich sponge cake and a delicate angel food cake. The cake will stay fresh and moist for days." - From: McCall's magazine, 1977

"This cake is better the day after it's made, so it's a great recipe to make ahead. Serve it topped with Lemon Glaze, or try it lightly toasted for breakfast-either way, it's delicious." - From: From Our House to Yours

"This cake is spectacular. It rises almost 2-inches above the pan rim and has a fabulous, tender texture." - From: Baking in America

From: General Foods Cook Book, 1932

A collection of more than 40 recipes for desserts, cookies and cakes using angel food cake mix.



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