Half Pound Cake Recipe

From Dorothy McNett's Recipe Book.

| Browse by Category | Browse alphabetically | Cooking Club |
Web dorothymcnett.com

See Also: Cakes · Cooking Club · Desserts · XYZ

Half Pound Cake

From Dorothy McNett's recipes at www.dorothymcnett.com. So this is a variation of the old version of a pound cake...which meant one pound of butter, one pound of sugar, one pound of eggs and one pound of flour along with some flavorings as desired, such as vanilla, almond, nutmeg. It made 2 cakes, so this version makes only one cake and suitable for serving with lots of fresh local berries! It is easy, so delicious! Enjoy!

1 cup unsalted butter ( 1/2 pound)
1 1/8 cup raw crystalline brown sugar (1/2 pound)
1/2 teaspoon semi-coarse sea salt
1/2 teaspoon nutmeg
1/2 teaspoon pure vanilla extract or vanilla bean paste
4 eggs (1/2 pound)
2 cups all purpose unbleached flour (1/2 pound)

Preheat oven to 325 degrees. Brush about 1/4 teaspoon olive oil into a 9 by 5 inch loaf pan. Set aside. In batter bowl, soften the butter for about 30 seconds on half power. Beat the softened butter until light and fluffy and then gradually add the sugar. Add the salt, nutmeg and vanilla. Add the eggs one at time, beating well after each addition. The mixture should be light and fluffy. Add the flour and just beat until it is mixed in. Scrape batter into the oiled pan. Place in oven and bake 50-60 minutes,or until the top is nicely browned and cake tests done when tapped with your finger. Allow to cool 15-20 minutes and then remove from the pan. Serve with fresh berries as desired.

Recipe created 2012-04-05.

Valid HTML 4.01 Transitional

© 1996-2013 Dorothy McNett. All Rights Reserved.