BUTTERMILK POUND CAKE
My mother-in-law was the best cook in the world. She died at age 92 in 2000, but this recipe came from one of her early friends in Winters, TX, before 1943. I bake it in her large tube pan that is 11 1/2" diameter, 4" deep, very heavy steel. It makes a very large cake, but it doesn't last long at our house!
Provided by BDH9556
Categories Dessert
Time 1h30m
Yield 20 1 1/2 inch slices, 18-20 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325.
- Beat butter or margarine and add sugar in portions as you continue to beat. Beat until fluffy.
- Add each egg, one at a time, beating well after each.
- Add vanilla to buttermilk.
- Begin adding flour and buttermilk alternately, beginning with flour and ending with flour.
- Last, dissolve soda in hot water and mix well into cake batter.
- Pour batter into a large tube pan that has been well-greased (shortening) and floured. The cake will stick if this step is missed.
- Bake about 1 hour. My mother and mother-in-law said a test for doneness besides the golden brown color is that the cake begins to pull away from the sides slightly.
- As a precaution, I usually run a table knife around the outer and inner edge before turning the cake out on the rack.
Nutrition Facts : Calories 358.1, Fat 17.1, SaturatedFat 10.3, Cholesterol 100, Sodium 160.7, Carbohydrate 47.1, Fiber 0.7, Sugar 28.6, Protein 4.9
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