Cloverbloom Pound Cake

"Another OLD recipe from my grandmother, cut off of a box of Armour's Cloverbloom butter. Lovely old fashioned flavor."
 
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Ready In:
1hr 25mins
Ingredients:
7
Serves:
10
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ingredients

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directions

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

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Reviews

  1. 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.
     
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