This was a bit of a challenge I was a bit worried at first because of all the add and folding directions. It was not so hard and this book is a real gem.
This recipe is for Kim Lewis at CK Bakery who just bought the book also.Thank you Kim for the extra inspiration
The Art of Fine Baking
A delicious, old-fashioned cake, especially good toasted
Basic Pound Cake
6 eggs1 cup sugar
1 cup butter
2 cups sifted flour...(I always sift)
1 teaspoon vanilla
Set oven 350 degrees.
Take a deep, 9 inch tube (loaf pan) and coat with shortening and dust with flour.
In a large bowl, combine eggs and sugar. Whisk for a minute. For this I am using a whisk not an electric mixer. You will use your mixer later.
Set bowl over a saucepan filled enough to heat the bowl. Over a low heat for about ten minutes or until the eggs are slightly warmer than lukewarm. Do not let water boil.
Whisk eggs occasionally, while they are being heated to prevent them from cooking in the bottom of the bowl.
While the eggs are warming, cream butter and flour till light and fluffy. Add vanilla
When eggs are lukewarm, beat them until cool,
thick and tripled in bulk.
Stir 1/4 of the beaten eggs into creamed mixture.
Pour mixture over the remaining eggs.
Fold gently.
Be careful not to over mix.
Is it not beautiful!
Pour batter into prepared pan.
Bake about 50 minutes, or until cake is golden brown and pulls away from sides of pan.
This Pound Cake was a real Beauty and so delicious and moist. Try it you will love it!
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