Aunt E.C.'s Pound Cake
Aunt E.C.'s Pound Cake recipe
Yield
4 servingsPrep
20 minCook
40 minReady
2 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
butter
or margarine, softened |
|
| 3 ½ | cups |
sugar
|
|
| 10 | large |
eggs
large, or 12 small |
|
| 4 | cups |
all-purpose flour
sifted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
butter
or margarine, softened |
|
| 828 | ml |
sugar
|
|
| 1E+1 | large |
eggs
large, or 12 small |
|
| 946 | ml |
all-purpose flour
sifted |
|
Directions
Preheat oven to 325.
Grease and flour a 10-inch tube pan.
Cream butter and sugar together in large mixing bowl until light and fluffy.
Add eggs one at a time, beating well after each addition.
Gradually add flour, beating until well blended.
Spoon batter into prepared pan.
Bake for 1 hour and 40 minutes or until toothpick inserted one inch from edge comes out clean.
Cool in pan for 10 minutes; turn out onto wire rack and cool completely.
Dust with icing sugar if desired.
