Another recipe from America’s Best Lost Recipes that I received for my birthday and where I got the recipe for the peach puzzle.
The only unexpected thing about this pound cake is the baking process. The pan goes into a cold, as in DO NOT PREHEAT, oven. It then cooks for an hour and a half. I’m not sure if the time the cake is sitting in the heating oven is what creates such a nice crusty exterior, but that crust is lovely. Encased within the crust is the soft, sweet, buttery cake that just melts in your mouth.
I absolutely love plain pound cake. It’s for the same reason I would rather have a plain slice of cheesecake than one with caramel, chocolate or fruit sauce. Simple is just the only way to go sometimes, and with pound cake you can focus on the textures and delicate sweet vanilla flavors instead of whatever extras are interfering. I know even while I type this that sometime very soon I will probably have to eat my words and fall in love with some fancy pants pound cake. But, for today at least, I am a plain pound cake lover.
The only complaint I have with this cake is that it gave me some trouble coming out of the pan. I can grease and flour a pan with the best of them, but it still stuck…not terribly, but it wasn’t exactly picture perfect. Despite this minor imperfection in appearance, the cake is delicious and definitely worth trying.
America’s Best Lost Recipes
- 3 cups flour
- 1/2 teaspoon salt
- 1 cup skim milk (or 1%)
- 1 teaspoon vanilla
- 5 eggs, separated
- 2 sticks butter, softened
- 1/2 cup vegetable shortening
- 3 cups sugar
- Grease and flour a 12-cup tube pan.
- Whisk flour and salt in a medium bowl. In a separate bowl, whisk milk, vanilla and egg yolks. In a separate bowl beat egg whites to soft peaks.
- In a separate bowl beat butter, shortening and sugar on medium high until fluffy.
- Reduce speed to low and flour mixture and milk mixture alternately, in 4 batches, beating after each addition until just combined.
- Using a rubber spatula, gently fold in the egg whites. Scrape batter into prepared pan and place in a COLD oven.
- Heat the oven to 300 F and bake for 45 minutes. Increase the temperature to 325 and bake for an additional 45 minutes.
- Cool the cake in the pan for 20 minutes, run a knife around the edge, then turn the cake out onto a wire rack to cool completely.
- Serve plain or with fresh berries and whipped cream.