Prep 0 mins
Cook 1 hr
The recipe is from Fannie Farmer Cookbook (1972 edition). It is a buttery dense cake. I have been making it for years. My family loves this cake. My daughter is especially fond of the ends. I have made it to serve plain or as an ice cream cake topped with a frozen fruit mixture. You must use an electric mixer to get the batter light and fluffy.
- 1 cup butter (no substitutes)
- 1 2⁄3 cups sugar
- 5 eggs
- 2 cups pastry flour or 2 cups cake flour
- 1⁄4 teaspoon salt
- Set oven at 300 degrees.
- Butter and flour 1 large or 2 small loaf pans.
- Cream butter and sugar until light and fluffy.
- Beat in eggs one at a time.
- When creamy fold in the flour and salt.
- Spoon in pan/pans.
- Bake for 1 1/2 hours.
Absolutely delicious. Made exactly as written and would not change a thing. Light and moist. And yes Toni, I eat your end piece. LOL :) thanks Hot Pans for sharing.
Delicious! Made as directed. A classic worth making time and again. Thank you, Chef Hot Pans! Made for PAC Spring '09.
Perfect!!! I had not made a pound cake before this recipe, always bought Sara Lee's Pound Cake. And I have to totally agree with 4-H Mom's experience of smelling this cooking, it is the best smell for baked goods!!! I had a piece for breakfast the next morning and it is delicious!!! I am now using the rest of the cake for another recipe that called for pound cake, strawberries, pudding and whipped topping. It is so moist and buttery delicious!!! Made for PAC Spring 09!!! Thanks for sharing your recipe Chef Hot Pans!!!