Pound Cake
1 lb butter
1 lb sugar (2 cups)
1 lb eggs (10 eggs)
2 tablespoon vanilla or brandy
1/2 cup golden raisins (optional);
soak in brandy or vanilla
One batch will fit
in two loaf pans that are 12" X 5" X 3" or one 12" in diameter round pan
or two 4" X 8 1/2" X 3" pans and one 10" X 5 1/2" X 3" pan. The cakes
will freeze well in the pans.
If raisins are desired,
soak them in some brandy or vanilla, that will later be used in the cake.
Sift flour, weigh
it, and sift again. Cream butter well, add
sugar gradually and cream
until light and fluffy. Add eggs, two at a time, and beat well after
each addition. Add brandy or vanilla (drain raisins first).
Add flour gradually and beat until smooth. Dust drained rasins in
a little flour and fold into the batter.
Line pans with waxed
paper or baker's parchement paper. Pour batter into pans and bake
about one hour and 15
minutes.
