My friend and fellow pageant director, Eddie, is having a birthday in a couple of days. Eddie loves pound cakes and I love baking pound cakes so it’s a friendship made in heaven. Or at least in the kitchen.
The beauty of a pound cake is that it travels really well. It’s a dense sturdy cake that only tastes better as the days go by. It will definitely taste better when it arrives in California that it would if I were to slice into it and eat it now.
First I made sure that my oven rack was positioned in the middle and preheated the oven to 325 degrees.
Then I buttered and floured a 9″x5″ loaf pan.
Separate the egg whites from the yolks.
With an electric mixer, beat egg whites until foamy; set aside.
In mixing bowl with electric mixer, cream the butter and sugar together until light and creamy.
Reduce speed and add the flour, a little at a time
alternating with egg yolks, blending well after each addition.
Beat in the remaining ingredients; mix until the batter is smooth.
Finish beating egg whites until stiff peaks form.
With a rubber spatula, fold the beaten egg whites gently but thoroughly into the batter.
Gently pour the batter into the prepared loaf pan.
Bake the cake for 1 hours, or until a wooden pick or cake tester inserted in center comes out clean. Let the cake cool for 10 minutes before removing from pan.
This cake is great topped with fruit or ice cream but be sure to wait a few days before you eat it to achieve the most FABU taste!
Pound Cake Loaf
Ingredients:
- 5 eggs, separated
- 8 ounces butter, at room temperature
- 1 cup granulated sugar
- 2 cups all-purpose flour
- 3 tablespoons bourbon or rum
- 1/2 teaspoon vanilla or almond extract
Preparation:
Position a rack in the center of the oven and preheat it to 325°. Grease and flour a 9×5-inch loaf pan.In medium bowl with an electric mixer, beat egg whites until foamy; set aside.
In mixing bowl with electric mixer, cream the butter and sugar together until light and creamy. Reduce speed and add the flour, a little at a time, alternating with egg yolks, blending well after each addition.
Beat in the remaining ingredients; mix until the batter is smooth.
Finish beating egg whites until stiff peaks form. With a rubber spatula, fold the beaten egg whites gently but thoroughly into the batter.
Gently pour the batter into the prepared loaf pan. Bake the cake for 1 hour, or until a wooden pick or cake tester inserted in center comes out clean. Let the cake cool for 10 minutes before removing from pan.
Lauri Rottmayer is the author of the FABU Highway. When she’s not traveling the Highway, Lauri directs The Mrs. Oklahoma Pageant, a competition for married Oklahoma women from ages 21-56.
You can visit Lauri’s websites at www.FABUHighway.wordpress.com and www.TheMrsOklahomaPageant.com.
Tags: bourbon, butter, pound cake
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