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Pound Cake
Recipe By : Freeze With Ease copyright 1965
Serving Size : 1 Preparation Time :0:00
Categories : Cakes Freezer Meals
Amount Measure Ingredient -- Preparation Method
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2 cups butter -- no substitutes
2 cups sugar
1 teaspoon vanilla
2 tablespoons brandy
9 eggs
4 cups flour -- sifted
1/2 teaspoon mace
1/2 teaspoon cream of tartar
1/2 teaspoon salt
Cream butter until very light. Add sugar little by little, beating constantly.
Beat in vanilla and brandy. Add eggs, one at a time, beating constantly. Sift t
ogether flour, mace, cream of tartar and salt. Add slowly to batter, beating. U
se two bread loaf tins, buttered and line with waxed paper. Bake at 325 for 60
minutes. Cool and freeze.
If you want to use the cake quickly, freeze it sliced, but place paper between
each slice and wrap doubly well to prevent drying out. The slices will defrost
in 10 minutes or can be popped in the toaster. Delicious served with butter, ja
m or ice cream.
Makes two cakes.
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