Aunt Babe’s Pound Cake
My Great Aunt Babe made the best pound cake. She had a way of making “just for you”, each time. My Pawpaw & I were the onlyest ones to like it a tad gooey on top. She knew when to take it out of the oven at just the right time for us. Everyone else’s was baked per directions in the recipe.
Aunt Babe’s Pound Cake
My Great Aunt Babe made the best pound cake. She had a way of making “just for you”, each time. My Pawpaw & I were the onlyest ones to like it a tad gooey on top. She knew when to take it out of the oven at just the right time for us. Everyone else’s was baked per directions in the recipe.
Open in Cookpad AppSteps
- 1
Grease & flour tube pan; set aside. DO NOT PREHEAT OVEN!
- 2
Cream butter & sugar together until light & fluffy. Add eggs one at a time.
- 3
Sift flour, salt & mace together. Slowly beat in dry ingredients, scraping bowl occasionally. Stir in flavoring of choice. (Me & Pawpaw liked vanilla, everyone else got almond)
- 4
Spoon into prepared tube pan, spread evenly around pan. Drop pan a few times on counter to remove air bubbles.
- 5
Place in cold oven. Set temperature at 300*. Cook 1 hour, do not open door until 1 hour is up. After 1 hour baking check for “doneness” (Aunt Babe’s word) if cake is not done, bake 5 more minutes. ^In my old oven, I had to bake this cake for 1 hour 30 minutes. New oven (2 yrs old) it bakes in 1 hour.
- 6
Remove from oven, let sit in pan 10 minutes, (I was in a hurry and didn’t wait as y’all can tell from the pic above, it came apart, the prettiest side is showing lol)
- 7
After 10 minutes, remove from pan and allow to cool completely before cutting.
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