Jim Nabors: Old-Fashioned Pound Cake

Recipes by Jim Nabors: Old-Fashioned Pound Cake

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Jim Nabors’ Old-Fashioned Pound Cake

2 cups butter
2 scant cups sugar
1 tablespoon vanilla extract
1/2 teaspoon almond extract (or 1 teaspoon lemon extract)
8 large eggs, separated
3 cups sifted all-purpose flour
1 teaspoon baking powder
pinch salt

Cream butter until light and fluffy. Gradually add sugar, beating well alter each addition; blend in flavorings.

Beat egg yolks until thick and lemon-colored, stir into creamed mixture. Sift together flour, baking powder and salt; add flour to mixture, one third at a time, stirring well after each addition.

Beat egg whites until stiff but not dry; fold into yolk mixture until just blended (when patches of egg white disappear). Pour into greased, lightly floured 10-inch ring tube pan.

Bake in preheated 350 degrees F. oven 30 minutes. Reduce oven temperature to 300 degrees F. and continue baking 30 minutes longer (or until cake is done). Cool for 10 minutes; remove from pan; cool on wire cake rack.

Vary flavoring by using brandy, orange juice or caraway seeds. Cake flavor improves if stored for 24 hours before using. Frost, if desired with butter-lemon icing.


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