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08 Nov 08 - 06:55 PM (#2488727) Subject: BS: Help!!! Pound Cake Recipe.... From: Bobert Okay, I have Googled 'n Googled and well, I ain't found the right recipe that the P-Vine says she used to have to bake a "12 Egg Pound Cake"... This is what she does remember... The recipe calls for 12 eggs, "cake" flour, lemon extract, mace and egg whitesa re added toward the end of the mixin'... That is waht she remembers... So, and per usual, when I I am completely stumped, I come here to Mudville with my hat in hand and so... ...here I am yet again... Help!!! Bobert |
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08 Nov 08 - 07:21 PM (#2488737) Subject: RE: BS: Help!!! Pound Cake Recipe.... From: Stilly River Sage I think that is a very old recipe, one I've seen it written somewhere. I have some really old cookbooks, I'll take a look. Have you searched here at Mudcat yet? SRS |
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08 Nov 08 - 07:28 PM (#2488741) Subject: RE: BS: Help!!! Pound Cake Recipe.... From: Maryrrf Could it be this one? Butter Cake Or 12 Eggs Cake 1 pound Land O Lakes salted butter 4 cups sugar 12 eggs 4 cups Pillsbury all-purpose flour 1 ounce bottle lemon extract Directions Preheat oven to 350 degrees F. Cream butter and sugar together. Add one egg at a time, mixing well after each addition. Add flour gradually. Mix in lemon extract. Pour mixture into a large Bundt pan (I use my Angel Food Cake Pan), greased with Crisco shortening and floured, to about 1 to 2 inches from the top. Bake for one hour or until cake test done. Allow cake to cool thoroughly. |
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08 Nov 08 - 07:33 PM (#2488744) Subject: RE: BS: Help!!! Pound Cake Recipe.... From: Stilly River Sage Directions (cont.) Have a coronary after eating all of those eggs and butter. ;-) This is one to save for rare special occasions! |
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08 Nov 08 - 07:40 PM (#2488749) Subject: RE: BS: Help!!! Pound Cake Recipe.... From: Bobert Nope, Maryrrf... The recipe calls for mace and "cake" flour... The P-Vine says that the egg white are ewhipped up and "folded in" (whatever that means) at the end (whatever that means)??? B~ |
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08 Nov 08 - 08:00 PM (#2488762) Subject: RE: BS: Help!!! Pound Cake Recipe.... From: Big Al Whittle sounds nice - would that be self raising flour? When you fold it in, you mix it in gently and gradually so that air bubbles in the stiffened egg whites aren't lost, prior to sticking it in the oven. |
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08 Nov 08 - 08:32 PM (#2488775) Subject: RE: BS: Help!!! Pound Cake Recipe.... From: maeve Cake flour and self-rising are quite different. I have my mother's best recipe from Woman's Day years ago. It calls for 10 eggs, the lemon juice, and the mace. I can post it for you in the morning (tonight if she needs it tonight). |
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08 Nov 08 - 08:52 PM (#2488785) Subject: RE: BS: Help!!! Pound Cake Recipe.... From: Bobert Yes, yes, maeve.... Please do... |
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08 Nov 08 - 09:01 PM (#2488793) Subject: RE: BS: Help!!! Pound Cake Recipe.... From: Maryrrf This looks closer. I don't know what they mean by washing the salt from a pound of butter, or whether pastry flour is the same as cake flour. |
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08 Nov 08 - 09:29 PM (#2488802) Subject: RE: BS: Help!!! Pound Cake Recipe.... From: Bobert Maryrrf: Hi, This is Bob's wife--Eve. Yes, this recipe is quite old; it was given to me by an aunt when I was a "child bride" of 19 which makes it over 40 years old. I actually had it 5 years ago when my kids came for Thanksgiving and made it frequently when they were small so they requested it. How I could have lost it is unreal but we did move so....the only strange aspect of this particular version is that it calls for vanilla, which I don't recall but perhaps I can work with the rest of it. A pound of flour will be interesting, right? It did specify cake flour; I have no idea what the difference between pastry flour and cake flour is but I used to buy a box of cake flour when I made it. It also called for lemon extract and not zest so the recipe is similar but not "it". This is better than not having any frame of reference so unless it pops up, I'll try this and do so appreciate you looking into it for us. Will keep you updated. Many thanks, Eve |
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08 Nov 08 - 09:46 PM (#2488809) Subject: RE: BS: Help!!! Pound Cake Recipe.... From: Bobert Stilly River Sage: You're very right that it is an old recipe, given to me by an aunt when I made the mistake of marrying at age 19, some 40 years ago. It calls for lemon extract, cake flour, 12 eggs, mace in some form of a portion of a tsp. and then finally whipping up a bunch of egg whites and folding them into the final mixture. Bake for an hour or so in a very slow oven in a tube pan. Darn....I've made this thing since the children were young but it's a once a year or less type thing with all the eggs (12) so I never made it even once a year! Any help you can find from old books would be great because one of the boys is coming w/his family for Thankgiving. Many thanks, Eve |
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09 Nov 08 - 01:20 AM (#2488847) Subject: RE: BS: Help!!! Pound Cake Recipe.... From: Stilly River Sage The mind is a lint trap--I remember seeing it, now I have to figure out where that was. Pastry flour and cake flour are about the same, I think. Very finely ground. My mother used to get one called Swans Down or something similar. I have an immigrant cookbook with old-world recipes that I thought I might have seen it in, but no luck there. It's off to the old Fanny Farmer and the Amish cookbooks next. SRS |
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09 Nov 08 - 05:50 AM (#2488898) Subject: RE: BS: Help!!! Pound Cake Recipe.... From: gnomad Kitchen Dictionary entry on flour, and its various types (including the differing terms used either side of the Atlantic) Scaling the recipes down to less herculean size (maybe divide by 4) ought to work OK for experimental purposes, or the smaller household, but you would need a suitably deep tin. Sounds good, if a little rich for everyday use. |
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09 Nov 08 - 07:45 AM (#2488942) Subject: RE: BS: Help!!! Pound Cake Recipe.... From: maeve Here is the December 1954 Woman's Day Magazine Pound Cake recipe I offered. The difference between cake and all-purpose flour in the States is that cake flour contains less protein/gluten, thus makes a very tender cake. If you want the cake flour equivalent, 3/4 cup all-purpose flour plus 2 tablespoons cornstarch equals 1 cup cake flour. The proportions are important in this and most other cake recipes. I'm thinking that if you insist on the 12 eggs you might get away with using 3 1/4-3 1/2 cups rather than 3 cups flour, but I wouldn't bother. This recipe makes a tender, delicious pound cake. Hope this is helpful, Eve. POUND CAKE Woman's Day Magazine, December, 1954 (Glazed 10-inch cake cost $1.70 in 1954!) For cake: 1 pound (2 cups) butter 3 Tbs lemon juice 3 1/2 Cups sifted all-purpose flour 10 eggs, separated(large) 1/4 tsp baking soda 1 Tbs vanilla 1 tsp mace 1/4 tsp salt 3 Cups granulated sugar 1 tsp cream of tartar To Make The Cake: 1. Assemble ingredients; let stand for 1 hour at room temperature. 2. Use 2 Tbs of the 1 pound of butter to grease cake pan. Dust with flour (not from the 3 1/2 cups) (We�ve used a Bundt pan, a straight sided tube pan, vintage dainty fluted tube pans, and rectangular bread pans.) 3. Preheat oven to 300 F. 4. Sift, then lightly spoon flour into measuring cup. Level top with spatula. Put 3 1/2 cups sifted flour into sifter (Do not use cake flour or self-rising flour.) 5. Add soda, mace, and 1/2 C sugar to flour in sifter.. Sift into a large bowl. 6. Add 1 pound (less 2 Tbs) butter. Blend well with clean fingers. 7. Stir lemon juice, and vanilla into the 10 uunbeaten egg yolks. Add, a small amount at a time, to butter mixture, blending well with fingers. 8. Beat the egg whites with 1/4 tsp salt until whites stand in soft glossy points (not dry) 9. Gradually add 1 1/2 cups sugar, beating after each addition until blended. 10. With a spoon or rubber spatula, gently fold in 1 tsp cream of tartar. 11. Drop beaten egg whites onto batter 1/3 at a time; gently fold in with hands or spatula until whites are evenly distributed through batter. 12. Spoon batter into prepared pan. smoothing top with back of spoon. Set pan down hard once on table to remove any air bubbles. 13. Bake at 300 F for about 2 1/4 hours, or until done. (Note: our straight tube pan in our oven takes about 1 hour 40 minutes. ) Cake is done when it shrinks from sides of pan and the surace springs back when pressed lightly with finger. 14. Turn oven off, and leave cake in oven 30 minutes. 15. Remove from oven, and let stand in pan on cake rack 30 minutes. Gently loosen sides. Turn cake out on rack. Glaze: Measure 2 C sifted confectioners� sugar. Add grated rind of 1/2 lemon, 1 tsp lemon juice, 2 Tbs water; mix until smooth. Glaze cake on rack. Decorate with candied fruit if desired. Other flavorings may be substituted as desired. |
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09 Nov 08 - 09:38 AM (#2489001) Subject: RE: BS: Help!!! Pound Cake Recipe.... From: Maryrrf I'd be really curious as to what that type of cake tastes like with all those eggs and the vast quantity of butter. Very few people bake like that any more! |
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09 Nov 08 - 09:52 AM (#2489009) Subject: RE: BS: Help!!! Pound Cake Recipe.... From: maeve It's a rich cake, Mary, but not overly sweet or cloying. Because of the eggs and butter it can be cut in very thin slices. It's a treat not a meal, so the butter and egg content have little impact within healthy eating habits. It can be glazed as stated in the recipe, or served plain. Serve it with a dusting of confectioners' sugar, with fresh fruit, a drizzle of good dark chocolate,ice cream, yoghurt, whipped cream. It's even good simply toasted. My mother made it for Christmas and occasionally as a birthday cake. I do the same, and after the special occasion has passed I freeze most of the cake, and it keeps beautifully. |
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09 Nov 08 - 10:07 AM (#2489021) Subject: RE: BS: Help!!! Pound Cake Recipe.... From: maeve Oh- and as for the question Mary had about washing salt from the butter: Nowadays we can get salted or unsalted butter. The salt is a preservative. To use the good recipe that Mary posted just use unsalted butter. The cake will be a touch sweeter and more tender without the added salt. maeve |
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09 Nov 08 - 11:28 AM (#2489052) Subject: RE: BS: Help!!! Pound Cake Recipe.... From: SINSULL Mary, It's why the cakes sold in supermarkets today are such crap. This cake is dense and rich and meant to be savored - every bite. In the 50s, this is the type of cake the local bakery offered or they went out of business. You pay a fortune for one today at boutique bakeries. Better to make it at home...and not every day if you are watching your cholesterol.M |
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09 Nov 08 - 11:33 AM (#2489055) Subject: RE: BS: Help!!! Pound Cake Recipe.... From: Bobert Well, well, well... Thankee all fir helpin' the P-Vine with the recipe... Og course, as per usual, none of these recipes is exactly the one she is lookin' for... Normal... But she did run off the RecipeCottage.com one which she says is close... Why is it that womenz get so out of sorts over whether or not there is 10 eggs in the thing or 12 eggs??? I mean, either way it's gonna be mighty tastey... B~ |
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09 Nov 08 - 11:35 AM (#2489056) Subject: RE: BS: Help!!! Pound Cake Recipe.... From: Maryrrf This actually has me thinking about making that cake, but there's only me around to eat it so that might not be a good idea.... |
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09 Nov 08 - 11:49 AM (#2489063) Subject: RE: BS: Help!!! Pound Cake Recipe.... From: Wuzzle FRUIT CAKE 1 cup sugar 1 cup butter 1 cup dried fruit 4 large eggs 1 tsp baking soda 1 tsp salt 1 cup brown sugar lemon juice nuts 1 bottle whiskey Method Sample whiskey to check for quality. Take a large bowl. Check whiskey again, to be sure that it is the highest quality, pour 1 level cup and drink. Repeat. Turn on the electric mixer & beat 1 cup of butter in a large fluffy bowl. Add 1 peatoon of sugar & beat again. Make sure whysky is still o.k. Cry another tup. Turn off mixer. Break 2 leggs & add to bowl & chuck in the cup of dried fruit. Mix in the turner. Check whisky. If fruit gets stuck in beaters, pry loose with drewcriver. Sample whisky again to check for tonsisticity. Next, sift 2 cups salt or something. Who cares?? Check whisky. Now sift the lemon juice & strain your nuts. Add 1 babblespoon of brown sugar or whatever colour you can find. Wix mel. Grease oven. Turn cake pan to 350* . don't forget to beat off turner. Throw bowl out of the window. Check whiky and go to bed. Not: A nootle of bum say be mubstituted for ththe wisskky. The wesults rill bill sthe samee…….. |