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Old 02-13-2008, 11:32 PM   #1
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First recipe post! My grandmother's pound cake

This is a family favorite, my grandmother's pound cake. Be careful and don't over beat the egg whites, or the cake will be dry.

6 egg whites, reserve yolks
1-3/4 cups sugar, divided
2 sticks butter or oleo
6 egg yolks
2 cups all-purpose flour, sifted
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon mace

Preheat oven to 350 degrees. Grease the bottom of a stem pan.

Beat egg whites until foamy and add 3/4 cup of the sugar. Continue beating until the egg whites are stiff. Set aside.

Cream together remaining sugar and butter. Add egg yolks one at a time, beating well after each addition.

Sift flour, baking powder, salt, and mace. Add to sugar/butter mixture. Beat well.

Fold in egg whites.

Spoon into stem pan and bake for about 1 hour. Remove from oven and cool for 10 or 15 minutes on a rack. Remove from pan.


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Old 02-14-2008, 12:20 AM   #2
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Thank you so much for sharing such a treasured recipe!!!!


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Old 02-14-2008, 02:23 AM   #3
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Ohhh I am so not good with delicate stuff, but lucky DW is! I will give the recipe to her to make for me, LOL.
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Old 02-14-2008, 06:43 AM   #4
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Thanks for posting Miss Sally....I've copied and pasted, so I'll be enjoying it soon!!
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Old 02-14-2008, 08:36 AM   #5
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Sally, what is a stem pan?
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Old 02-14-2008, 10:23 AM   #6
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Just a guess here but maybe a stem pan is a tube pan like you use for angelfood cake or possibly sub a bundt pan.
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Old 02-14-2008, 10:36 AM   #7
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Thanks for sharing, it looks like a winner.
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Old 02-14-2008, 03:49 PM   #8
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My family loves Pound Cake, I will have to try this. Thanks!
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Old 02-14-2008, 05:32 PM   #9
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Oh, I love pound cake! Thanks so much for recipe, Sally. I've got this printed and will be making it soon.

I have a question regarding mace. Would substituting it with nutmeg alter the taste, you think?
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Old 02-14-2008, 10:08 PM   #10
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Constance, a stem pan is as Jabbur said, a tube pan. I generally use a bundt pan. Carol, nutmeg would probably work, but I'd cut way back on the amount. I think of mace as having a more delicate flavor.

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