8 large egg, room temperature
2 1/4 cup flour, sifted
1/4 tsp baking soda
2 1/4 cup sugar
1 1/2 cup butter, room temp
2 tbsp lemon juice
2 1/4 tsp vanilla
1/8 tsp salt
1 1/2 tsp cream of tartar
1 cup walnuts, chopped very fine
1 sugar, confectioners
A Recipe for
Old Dominion Pound Cake
You can say this for ready-mixes - the next generation isn't going to have any trouble making pies exactly like mother used to make. |
| Earl Wilson |
Cooking is like love. It should be entered into with abandon or not at all. |
| Harriet van Horne |
When the waitress puts the dinner on the table the old men look at the dinner. The young men look at the waitress |
| Gelett Burgess, 'Look Eleven Years Younger' (1937). |
This Recipe for Old Dominion Pound Cake is one of thousands in the Recipes-to-go Dessert Cookbook.
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Chili represents your three stages of matter: solid, liquid, and eventually gas. |
| Roseanne, "Don't Make Me Over," May 1992, spoken by character Dan Conner |
All sorrows are less with bread. |
| Miguel de Cervantes, Don Quixote |
This is a recipe for Old Dominion Pound Cake from the recipe cookbook of Recipes-to-go (Dessert)
I told my doctor I get very tired when I go on a diet, so he gave me pep pills. Know what happened? I ate faster. |
| Joe E. Lewis |
There's too much blood in my caffeine system. |
| Seen on a bumper sticker |
Food Tip |
“That's something I've noticed about food: whenever there's a crisis if you can get people to eating normally things get better.” |
| Madeleine L'Engle (1918--) American author. |
If the headache would only precede the intoxication, alcoholism would be a virtue. |
| Samuel Butler |
There's too much blood in my caffeine system. |
| Seen on a bumper sticker |
Alex Patout writes, "This is a special-occasion cake that we like to
serve with whipped cream. It mellows with age, so make it at least
one day ahead of serving. It keeps well in the refrigerator for
several days and freezes beautifully."
Preheat the oven to 350 F. Butter and flour a Bundt or tube pan.
Separate the eggs. Sift the flour with the baking soda and 1-1/4
cups of sugar. Place the butter in the bowl of an electric mixer and
cream it well. Beat in the flour-sugar mixture by thirds, then beat
in the lemon juice and vanilla. Beat in the egg yolks one by one,
being sure each is absorbed before you add the next.
In a separate mixing bowl, beat the egg whites until frothy. Add the
salt and the cream of tartar and continue beating until soft peaks
form. Gradually beat in the remaining 1 cup of sugar, and continue
beating until the mixture is glossy and holds stiff peaks.
Fold the nuts into the flour mixture, and gently fold in the beaten
egg whites. Turn the batter into the prepared pan and gently cut
through the batter once or twice with a rubber spatula to break any
large air bubbles.
Bake the cake for 1-1/2 hours, or until a knife or toothpick inserted
near the center comes out clean. Do not open the oven during the
first hour of baking. Turn off the heat and let the cake sit in the
hot oven for 15 minutes. Then remove and let cool in the pan for 15
minutes more. Remove the cake from the pan and sprinkle lightly with
confectioners' sugar. Let cool thoroughly, then wrap tight in foil.
Serve in thin slices, with whipped cream, if desired, or with the ice
cream described in the previous recipe.
Serves: 24
Old Dominion Pound Cake Recipe brought to you by Recipes To-Go