This is no sissy, prissy, namby-pamby, modernized cut-the-sugar-and-butter pound cake. This is more power pound cake. This is full tilt, all-out, unabashed pound cake. This is your great-grandmother’s pound cake. This is pound cake the way pound cake was meant to be. With a pound of everything.
Servings: 20Prep Time: 15 minutes Cook Time: 90 minutes
1 pound butter (4 sticks), softened
1 pound sugar (3 1/2 cups)
1 pound eggs (10 large)
2 tablespoons vanilla
1 pound all-purpose flour (4 cups)
1 teaspoon nutmeg
Cream butter and sugar; add eggs and vanilla. Mix well. Stir in flour and nutmeg. Grease a 10-inch tube or bundt pan and pour the batter in. Bake at 350-degrees for one hour and thirty minutes. (Cover with foil the last thirty minutes.) Invert and cool. Dust with powdered sugar, glaze it, or eat it plain, it’s all good!
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