Ingredients:
2 cups buttermilk
1 cup butter
2 cups sugar
4 eggs
2 tsp. vanilla
3 cups flour
1/2 tsp. baking soda
1/2 tsp. salt

Preparation:

1. Preheat oven to 325 F (165 C).

 

2. Cream butter, add sugar, vanilla and eggs, one at a time. Add flour, baking soda, salt and buttermilk. Mix well, but do not overmix.

 

3. Pour batter into a greased and flour-dusted pan. Bake until cake tester comes out clean.

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Ingredients:
1/2 cup melted butter
2 well-beaten eggs
1 cup flour
1 tsp. baking powder
1 cup sugar
1 tbls. lemon juice
1/4 tsp. salt
1/2 cup milk
GLAZE:
1 1/4 cups powdered sugar
1 to 2 tablespoons milk
2 teaspoons lemon juice

Preparation:

1. Preheat oven to 250 degrees. Grease and flour a small loaf pan.

 

2. Cream butter and sugar. Add eggs and lemon juiced, beating thoroughly. Sift flour, baking powder and salt together. Gradually add to butter mixture. Add milk. Pour into prepared pan.

 

3. Bake 1 hour or until cake tester comes out clean.

 

4. Combine glaze ingredients, stirring until sugar dissolves. Drizzle over cooled cake.

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Makes one 10-inch cake or 2 loafs.

Ingredients:
2 cups Flour
2 cups sugar
1/2 cup cocoa
1/2 cup Shortening
1/2 cup Butter
3 eggs
1/4 teaspoon Baking Soda
1 cup Milk
1 teaspoon vanilla

Preparation:

1. Beat butter and shortening; add sugar and mix well. Add eggs, one at a time, beating well after each addition; beat in vanilla. Combine dry ingredients in a separate bowl then add alternately with milk to creamed mixture.

 

2. Bake chocolate pound cake in a greased 10-inch tube pan at 325° F (160° C) for 80 minutes, or until chocolate pound cake bounces back when touched lightly in the center with finger.

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Makes one 10-inch cake or 2 loafs.

Ingredients:
2 cups butter
2 cups granulated sugar
3 1/2 cups all-purpose flour
8 large eggs, separated
1 tablespoon vanilla extract
3 tbsp. lemon juice (optional)

Preparation:

1. Preheat oven to 175 C (350 F).

 

2. Cream the butter. Add sugar and beat until fluffy. Add eggs, one at a time while beating well. After the third egg has been beaten in well, add 1 cup flour and mix. Add the other 2 eggs and the last cup of flour and mix well. Add remaining eggs, vanilla and other spices as desired.

 

3. Pour into a greased and floured pan. Bake for 1 hour.

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Preparation:

1. Cream butter well, then sugar till very light.

 

2. Beat eggs till light, velvety, and thick. Add 2 wineglasses of liquor – any kind preferred, then flour and eggs alternately.

 

E. D. P.

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Ingredients:
1/2 cup sour cream
1/2 cup butter
3 eggs
1 1/2 cups flour
1 1/2 cups sugar
1/2 tsp baking soda
1/2 tsp vanilla extract

Preparation:

1. Preheat oven to 325 F (165 C).

 

2. Cream together the butter, sugar and vanilla. Add eggs. Mix in, alternately with sour cream, flour and baking soda.

 

3. Pour into a greased and floured pan. Bake for 1 hour or until straw comes out clean.

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Preparation:

1. Cream well together, one cup butter, one and three-quarter cups sugar, when very light, drop in an egg-yolk unbeaten, beat hard, put in another yolk, beat again hard, then another, and repeat the hard beating.

 

2. When very light add alternately two and one-half cups flour, and one cup milk, mix well, then add half a cup flour sifted three times with three even teaspoonfuls baking powder.

 

3. Follow this with the egg-whites beaten stiff.

 

4. Flavor with brandy – a tablespoonful and a half.

 

5. Bake in a moderate oven about an hour.

 

6. Serve with any approved pudding sauce, or use as other cake. Nearly as good as the pound cake of our grandmothers.

 

Leslie Fox

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