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Pound Cake
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Source: Carme Engel
| 4 cups | cake flour |
| 1 teaspoon | salt |
| 4 teaspoons | double-acting baking powder |
| ½ teaspoon | mace, (optional) |
| 1½ cups | butter |
| 3 cups | sugar |
| 8 | eggs |
| 1 cup | milk |
| 2 teaspoons | vanilla |
| 2 tablespoons | brandy or 8 drops rose water, (optional) |
Preheat oven to 325?F.
Sift flour first, then measure out 4 cups. Resift flour with salt, baking powder, and mace (if used). Cream butter very well. Add sugar and continue creaming until light. Add eggs, one at a time, and continue beating well after each addition. Add the flour mixture alternately with milk, vanilla, and brandy or rose water (if used). Stir only until thoroughly blended.
Bake in greased pans (either two 9x9-inch pans or 2 4½x8-inch loaf pans ) for 15 to 20 minutes, if in layers. If baked in loaf pans, prepare them by lining each one with parchment paper. Let the paper project over sides for easy removal of the loaves.
Bake for 1 hour at 325?F.
This comes from Carme Engel with an "Excellent" endorsement.
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