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    You are in: Home / Community Forums / Recipe Requests - General / Jefferson Pound Cake from The Frugal Gourmet
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    Jefferson Pound Cake from The Frugal Gourmet

    Chef #1297859
    Wed Jun 17, 2009 4:17 pm
    Newbie "Fry Cook" Poster
    I am searching for the recipe for a Thomas Jefferson pound cake that was in Jeff Smith's Frugal gourmet Cooks American.
    I used to own all of his cookbooks and no longer have them. I am not sure it was in this one and it may not have been called "Thomas Jefferson" but Jefferson was definitely referred to in the recipe. It was dense and rich, used cake flour, cream cheese, etc. HELP!!!
    Wed Jun 17, 2009 7:23 pm
    Forum Host
    Hi and welcome to the forums, chef. Nice to meet you! icon_smile.gif

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    I have that cookbook around here somewhere....I'll try to find it and get back to you as soon as I do.
    Mr.Mom #2
    Thu Jun 18, 2009 7:58 am Groupie
    This it?

    There were several here as well.*:IE-SearchBox&ie=UTF-8&oe=UTF-8&rlz=1I7ACGW_en

    Please tell me what you like about this cake. I made a pound cake recently, my first, and was not pleased with the results- too bread like. I was hoping for something closer to the Sara Lee type pound cake.
    Chef #1297859
    Thu Jun 18, 2009 9:23 am
    Newbie "Fry Cook" Poster
    Your second site was close, but not the first...the recipe definitely came from The Frugal Gourmet and used cake was not like bread at all, and much better than SaraLee, but took time Thanks
    adopt a greyhound
    Thu Jun 18, 2009 9:50 am Groupie
    This could be the one?

    Thomas Jefferson Pound Cake

    Make this every spring with fresh strawberries & CoolWhip on top!
    1/ cup unsalted butter,softened
    3 c. sugar
    6 large eggs
    1 (8 oz) cream cheese, softened
    2 Tbsp. vanilla
    3 c. cake flour
    Beat first 4 ingredients at medium speed with an electric mixer 10 minutes or until fluffy. Add eggs, 1 at a time, beating just until yellow disappears. Add flour, 1 c. at a time, beating at low speed until blended after each addition. Pour batter into a greased and floured 10-inch tube pan. Bake at 325 for 1 hour and 20-25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10-15 minutes; remove from pan, and cool on wire rack.
    Thu Jun 18, 2009 2:39 pm
    Forum Host
    Might this be the dates back to at least Jefferson's time:

    Colonial Pound Cake (One 9-inch tubed cake)

    1 pound sifted flour (4 cup)
    1/2 teaspoon salt
    1/2 teaspoon ground nutmeg
    1 pound sweet butter (unsalted) (2 cups)
    1 pound sugar (2 1/4 cups)
    1 pound eggs (about 9 or 10 large eggs)
    1/4 cup brandy

    Sift flour, salt and nutmeg together, and set aside.
    Cream butter until softened; gradually add sugar, creaming until fluffy after each addition.
    Add eggs one at a time, beating well after each.
    Continue beating egg mixture until it is light and fluffy.
    Add dry ingredients in fourths, beating just until blended after each addition.
    Blend in the brandy.
    Turn batter into a 9 x 3 1/2-inch greased tubed pan, lined on bottom and sides with greased parchment paper.
    Bake in a slow oven (160C, 325F) for 1 hour 45 minutes or until cake tests done with a broom straw (wooden toothpick comes out dry).
    If coal stove is used, watch the fire very carefully. The oven temperature must not rise or fall suddenly.

    (edited to add note.)


    To make one cup sifted cake flour - use 3/4 cup (84 grams) sifted bleached all-purpose flour plus 2 Tablespoons (15 grams) cornstarch.

    To use cake flour for all-purpose flour use 1 cup plus 2 Tablespoons cake flour for every cup of all-purpose flour.

    Last edited by Dee514 on Thu Jun 18, 2009 3:06 pm, edited 1 time in total
    Thu Jun 18, 2009 3:01 pm
    Forum Host
    Here is a recipe for a "cake flour" pound cake:

    10-inch Pound Cake (cake flour)

    1 1/4 cups Butter (or vegetable shortening/Crisco)
    2 cups sugar
    5 large eggs, lightly beaten
    2 1/2 cups cake flour (not all-purpose flour)
    1 1/4 teaspoons baking powder
    1/2 teaspoon salt
    2/3 cup milk
    1 teaspoon vanilla extract
    1 teaspoon lemon extract
    Powdered sugar (optional)

    1.Preheat oven to 325F. Coat a 10-inch tube pan with flour no-stick cooking spray.

    2.Beat shortening and sugar with electric mixer in large bowl until light and fluffy, about 4 minutes.

    3.Add eggs, one at a time, beating well after each addition.

    4.Combine cake flour, baking powder and salt in medium bowl. Add alternately with milk, vanilla and lemon extract to shortening mixture.

    5.Beat until smooth. Turn batter into prepared pan.

    6.Bake 1 hour or until toothpick inserted in centered comes out clean. Cool 1 hour; remove cake from pan and cool completely on rack.

    To serve, sprinkle cake with powdered sugar.
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