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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 16 |
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I once had a recipe for this cake from the early 1900's but lost it, so I adapted my grandma's pound cake recipe, relates field editor Sue Gronholz from Beaver Dam, Wisconsin. Ingredients:
1 cup butter, softened |
3 cups sugar |
3 teaspoons coarsely ground pepper |
2 teaspoons lemon extract |
6 eggs |
3 cups king arthur unbleached all-purpose flour |
1 cup heavy whipping cream |
confectioners' sugar, optional |
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. Beat in pepper and extract. Add eggs, one at a time, beating very well after each addition. Add flour alternately with cream and mix well.
2. Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° for 70-75 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar if desired. Yield: 16 servings.
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