Classic Pound Cake

by Rachel on November 13, 2012

Classic Pound Cake

When I put together our family cookbook four years ago I raided my mother’s recipe box for the tried and true recipes that she and my grandmother made for us when I was a kid. Recently my mother came across another box of family classics. This pound cake dates back to the late 1950s, if not earlier. It was typed on a recipe card at some point and then stashed away in a box when my grandmother died. I’ve photocopied the recently discovered treasure trove – and plan to make every single one. I’m quite looking forward to making my grandmother’s “rum pie” which I’m fairly certain has rum stains on the recipe card. This is a delicious pound cake that if you bake it properly ends up with a crispy crust – rather than a soft top. It’s really super. Try it with a scoop of ice cream and some Real McCoy Rum poured over it and you won’t need to make Rum Pie. Just a thought.

Classic Pound Cake (serves 10-12)

  • 2 cups butter, softened
  • 2 cups sugar
  • 12 eggs, separated
  • 2 teaspoons vanilla
  • ½ teaspoon mace
  • 1 teaspoon salt
  • 4 cups all-purpose flour, sifted

Pound Cake with Real McCoy 5 Year Aged Rum (Photo Credit: Real McCoy Spirits)

Preheat oven to 325 °F.

Grease two 9x5x3 loaf pans, or one 10-inch tube pan.

Cream butter with 1 ¼ cups of the sugar until light and fluffy (reserve ¾ cup sugar which will be added with the egg whites). Add egg yolks, one at a time, beating well after each addition. This may be an unnecessary comment – but when separating a large number of eggs – I separate each one into a small dish first and then pour the whites and yolks into a larger bowl. It would be just my luck to crack the 11th egg straight into the larger bowl – only to find out it is rotten.

Add the vanilla and mace to the butter/sugar mixture.

Place the 12 egg whites in a large mixing bowl. Add the salt. Using a handmixer, beat the whites until they hold soft peaks. Add the reserved ¾ cup of sugar, one tablespoon at a time, beating the whites after each addition. Continue to beat the egg whites until they are very firm.

Gently fold the stiff egg whites and the sifted flour into the butter/sugar mixture. Do this in 3-4 additions each, alternating between the whites and the flour.

Pour the batter into the prepared pan (or pans). Bake until golden brown and a cake tester inserted inside the cake comes out clean. The loaf pans will take between 60-90 minutes and a tube pan will take slightly longer. My ten-inch tube pan took an hour and 40 minutes. It will vary depending on your oven. Check the cake BEFORE the whole baking time has elapsed. You want the cake cooked through, but not overdone or it will be dry.

Best served with ice cream, or better yet, ice cream AND a healthy dose of Real McCoy 5 year aged rum drizzled over the top. WOWZA.

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