Colombian Pound Cake
- Reviews 6
Ready In: 1 hr 20 mins
Yields: 1 10
Ingredients
- 2 cups unsalted butter, softened (plus more for the pan)
- 1 1⁄2 cups sugar
- 9 eggs, separated
- 2 tablespoons brandy
- 1 teaspoon vanilla
- 4 1⁄2 cups cake flour, sifted
- 1⁄2 teaspoon salt
Directions
- Pre-heat the oven to 325 degrees.
- Cream the butter until fluffy; gradually add the sugar, continuing to beat until the mixture is very light and fluffy.
- Add the egg yolks, one at a time, continuing to beat on medium-high speed.
- Stir in brandy and vanilla and mix well.
- Sift the flour and salt together into the butter/egg mixture and blend very well.
- Beat the egg whites until stiff and dry.
- Fold the whites into the batter with a rubber spatula until no white bits are visible--but be gentle.
- Butter one ten inch cake pan (or small loaf tins if you want to freeze some).
- Place parchment paper on the bottom of the buttered pan and press it down, then turn the paper so it is buttered on both sides.
- Pour the batter in the pan and give it a bit of a whack against the counter to make sure it is settled in the pan.
- Bake for about an hour, or until the cake begins to pull away from the sides and a knife inserted in the middle comes out clean.
- Cool on a rack.
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