Butter Pound Cake Recipe




Butter Pound Cake Ingredients

2 cup butter
1 lb powdered sugar
6 eggs
3 cup cake flour

A Recipe for
Butter Pound Cake

 

Edible, adj.: Good to eat, and wholesome to digest, as a worm to a toad, a toad to a snake, a snake to a pig, a pig to a man, and a man to a worm.

Ambrose Bierce



“In America we eat, collectively, with a glum urge for food to fill us. We are ignorant of flavour. We are as a nation taste-blind.”

a nation taste-blind.” M.F.K. Fisher



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Great eaters and great sleepers are incapable of anything else that is great.

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sing Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.




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Herb Tip
Using Oregano:
Only the leaves are used of the oregano plant available in both fresh and dried. Oregano, which is a classic addition to Italian food, also adds a robust and pungent flavor to stews, soups, fish, lamb, pork, vegetables and vinegars.




Butter Pound Cake

My mother's menu consisted of two choices: Take it or leave it.

Buddy Hackett






Butter Pound Cake Directions

Cream butter with sugar until light. Add eggs one at a time, beating
after each addition. Add flour, mixing only until smooth. Turn into
10-inch fluted tube pan. Bake at 325F 1 hour 15 minutes. Cool 30
minutes in pan before turning out on wire rack to cool completely.

Serves: 8

 

 

 

 

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