Prep 20 mins
Cook 1 hr 30 mins
Rich and velvety, this cake contributed as much toward making Virginia famous as Brunswick stew. Since pound cake uses no baking powder and depends entirely upon eggs and air for leavening, its success depends upon the length of time it is beaten. If beaten by hand, an hour is not too long. Use an electric beater if possible. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
- 1 lb butter
- 1 lb sugar
- 1 lb cake flour (4 cups)
- 10 eggs, separated
- 2 tablespoons brandy
- 1⁄4 teaspoon mace
- Preheat oven to 300°F and grease/flour two loaf pans.
- Cream butter, gradually add sugar, beating well after each addition.
- Beat egg whites to stiff peaks.
- Beat egg yolks until thick and lemon colored; add to creamed mixture.
- Add brandy.
- Sift flour and mace; add alternately with stiffly beaten egg whites.
- Pour into prepared pans and bake for 90 minutes.