Cloverbloom Pound Cake

READY IN: 1hr 25mins
Recipe by Karen..

Another OLD recipe from my grandmother, cut off of a box of Armour's Cloverbloom butter. Lovely old fashioned flavor.

Top Review by KitchenManiac

a bit of work, but a good cake. I made a mistake of not reading the recipe correctly therefore I ended up doing even more work..maybe this might help others who are thinking of making this cake. STEP ONE: Whip the egg whites STEP TWO: Whip the egg yokes I made the mistake of only whipping the egg whites, so when I started creaming the butter, I had to stop halfway and whip the egg yolks first. Though this recipe is a bit of work, the texture of the cake is very different I think because of the method used to make the cake. Do cut down the sugar to one cup cos I felt 1 1/4 cup sugar made the butter cake a LITTLE too sweet.

Ingredients Nutrition

Directions

  1. Cream butter until fluffy.
  2. Add sugar gradually and continue to cream after each addition.
  3. Add egg yolks which have been beaten until thick and lemon colored.
  4. Beat egg whites until stiff but not dry and fold into batter.
  5. Fold in flour, powder and salt sifted together.
  6. Add vanilla and pour into a loaf pan which has been lined with oiled paper.
  7. Bake at 325* for 1 1/4- 1 1/2 hours.

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