Ancient Pound Cake
The centuries-old recipe for pound cake. Still makes a great pound cake.
Equipment
- 1 Bundt pan or loaf pan
Ingredients
- 1 lb Flour
- 1 lb sugar
- 1 lb butter 4 sticks
- 1 lb eggs 6 eggs
- 1/2 t salt optional
- 1 t vanilla optional
Instructions
- Many other recipes will say to make sure the eggs are at room temperature, mix the sugar/butter/eggs then add flour, but this recipe has been around a very long time and is near bulletproof.
- Dump all ingredients into a stand mixing bowl and turn it on. Mix until consistent, scraping the sides occasionally, but don't beat the heck out of it.
- grease and flour the bundt pan. I use the wrappers off the butter.
- preheat oven to 350F
- "pour" batter into bundt pan. It will be pretty thick, so "pour" is more like scrape it into the pan from the bowl, then spread it around until it is some-what even. It will level out when it cooks.
- cook for an hour, or until a skewer comes out clean.
- cover with frosting(optional, but keeps it moist longer).
- cool, slice, enjoy.