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BUTTER POUND CAKE The following recipe is perfect as is, but also makes a delicious shortcake during strawberry season. This one came from Jo's mother and definitely needs butter not margarine. 3 c. sifted flour 2 tsp. baking powder 1/2 tsp. salt 1 3/4 c. sugar 1/2 lb. butter 2 tsp. vanilla 3/4 c. milk 4 unbeaten eggs Mix dry ingredients and set aside. Cream butter and add eggs, milk, vanilla and dry ingredients and beat well. Beat until ivory colored rather than yellow. Bake at 375 degrees for 1 hour. Use greased angel food cake pan or 2 loaf pans. Don't turn pan upside-down. Leave in pan until cool. Good for freezing. * * * * * * During blueberry season you should try the following recipe. It is so easy and so-oo delicious. Can be spread on the Butter Pound Cake or on sponge cake (homemade). First make the Sour Cream Sauce. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |