This is my great-grandmother’s, Nana Jester’s, pound cake recipe! You know the kind where she added a handful of this and a pinch of that, and it turned into this delicious, dense and slightly “spongy” old-fashioned pound cake?
Great served with sliced strawberries and whipped cream, or a dollop of ice-cream with some fudge sauce!
Let’s make the cake!
Place butter (room temp) in mixing bowl
After 10 minutes looks like egg whites
Beat in sugar
Add eggs one at a time
Eggs all beaten in
Flour, sugar, nutmeg, salt and vanilla all beaten in
Don’t forget the Brandy!
Place batter into prepared pan (I use Baker’s Joy Baking Spray)
All baked! Yes, mine always cracks in the middle!
Ready to slice and top with strawberries and whipped cream or ice-cream and fudge sauce!
1/2 lb. butter (2 sticks)
1 2/3 cup sugar
1 tsp. vanilla extract
1/4 tsp. mace or nutmeg
1/3 cup brandy or dark rum
2 cups flour
Cream butter to the consistency of egg whites, about 10 minutes (this is very important); add sugar gradually.
Add eggs one at a time, beating well after each addition.
Add flour and salt and fold into mixture. Add vanilla and brandy. Batter will be thick.
Pour out into prepared 9″ loaf pan or small tube pan, sprayed with baking spray.
Bake in 325 degree oven 1 hour and 10 minutes or until toothpick inserted in middle comes out clean.
Allow to cool about 10 minutes, then remove from pan and continue cooling on baking rack.