Old-Fashioned Pound Cake

Ready in 1 hour

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1 lb Butter
1 lb Eggs; (separated)
1 ts Rosewater; (or vanilla if
1 lb Sugar
1 lb Cake flour
1 ts Baking Powder

Original recipe makes 1



This should be between 10-12 eggs. You can work the recipe backwards, by measuring the weight of the eggs and equal weights for evry thing. Little baking powder. Cream butter and sugar, add flavouring, add yolks two by two, alternating with flour sifted with the baking powder Whhip the whites. fold in. Bake at 325F for 50-75 minutes. Pound cakes made with milk will be sort of dry. Posted to Bakery-Shoppe Digest V1 #210 by "Jazzbel" on Aug 31, 1997

Calories Per Serving: 10525 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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