From you have I been absent in the spring,
When proud pied April, dressed in all his trim,
Hath put a spirit of youth in every thing.
(Sonnet 98, 1-3)
As we all welcome the warmer weather, we turn from heavy chocolate and hearty stews to a lighter fare, pound cake. I have more than one recipe for pound cake and in this article I am sharing Mrs. Taylor’s Pound Cake recipe. When ever invited to a gathering, I bring this favorite and no one is disappointed.
A Pound Cake is made from equal portions of butter, egg, sugar and flour. The purest, oldest recipes contain nothing more than that. The recipe originally contained 1 pound each of butter, eggs, flour and sugar (about 8 large eggs weighing 2 oz each), thus the name “pound.”
This recipe comes from one of my five sisters, Judy Longstreet, it was passed to her from Mrs. Taylor who lived in the house that backed up to our family home on Trail Road in Levittown, PA. We left Levittown for Langhorne when I was two, I never knew Mrs. Taylor, but I sure am grateful she graced my families path and for this recipe. Enjoy this outstanding old fashioned pound cake.
Preheat oven to 350 degrees
3 cups flour (sifted)
3 cups sugar
1 tsp vanilla
3 tsp baking powder
6 eggs (large)
1 cup milk (I use whole)
2 sticks butter, softened (you may replace w/margarine)
A pinch of mace (optional)
Mix together sifted dry ingredients and set aside.
Cream together butter, sugar, eggs, vanilla and milk.
Add dry ingredients to wet, mix until completely incorporated.
Pour into greased and floured tube pan, you may use Bakers Joy in a can which is shortening and flour, saves a lot of time and mess. Bake 45 minutes or until done. Let cool for 15 minutes and turn out onto cooling rack, then when completely cool, turn onto plate or pedestal plate
Slice and serve alone or top with Strawberries Romanoff
Hull and slice strawberries, place in bowl, pour Gran Marnier over berries to cover and let soak for a few hours or over night, spoon as much as you like onto each slice of pound cake.
Be well and keep baking!
With over thirty years of experience as a baker, Ruth has been known up and down the East coast as “The Cake Lady Ruth” in recent years. Ruthie shares recipes and baking tips from the vast array of knowledge she has acquired over the years. See fokredirvergazette.com for Ruth’s complete biography.