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
The seven deadly sins ... Food, clothing, firing, rent, taxes, respectability and children. Nothing can lift those seven milestones from man's neck but money; and the spirit cannot soar until the milestones are lifted. |
| George Bernard Shaw |
If the headache would only precede the intoxication, alcoholism would be a virtue. |
| Samuel Butler |
The woman just ahead of you at the supermarket checkout has all the delectable groceries you didn't even know they carried. |
| Mignon McLaughlin, The Second Neurotic's Notebook, 1966 |
This Recipe for Old Dominion Pound Cake is one of thousands in the Recipes-to-go Dessert Cookbook.
Herb Tip |
If you enjoy this Old Dominion Pound Cake Recipe - you should enjoy the recipe collections you can find on the websites below:
Stressed spelled backwards is desserts. Coincidence? I think not! |
| Author Unknown |
The belly rules the mind. |
| Spanish Proverb |
This is a recipe for Old Dominion Pound Cake from the recipe cookbook of Recipes-to-go (Dessert)
This special feeling towards fruit, its glory and abundance, is I would say universal.... We respond to strawberry fields or cherry orchards with a delight that a cabbage patch or even an elegant vegetable garden cannot provoke. |
| Jane Grigson |
We should look for someone to eat and drink with before looking for something to eat and drink... |
| Epicurus |
The greatest delight the fields and woods minister is the suggestion of an occult relation between man and the vegetable. I am not alone and unacknowledged. They nod to me and I to them. |
| Ralph Waldo Emerson |
The only way to keep your health is to eat what you don't want, drink what you don't like, and do what you'd rather not. |
| Mark Twain |
Plant a radish, get a radish, never any doubt. That's why I love vegetables, you know what they're about! |
| Tom Jones and Harvey Schmidt |
The rich would have to eat money if the poor did not provide food |
| Russian proverb |
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