Grandmother’s Buttermilk Pound Cake |
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Prep Time: 20 Minutes Cook Time: 70 Minutes |
Ready In: 90 Minutes Servings: 12 |
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An heirloom recipe that won a Blue Ribbon. Excellent, fine textured pound cake. Ingredients:
3 cups sifted all-purpose flour |
1/4 teaspoon baking soda |
1/2 cup butter |
2 cups sugar |
4 eggs |
2 teaspoons vanilla |
1/4 teaspoon almond extract |
1 cup buttermilk |
1 1/2 cups sifted confectioners' sugar |
2 -3 tablespoons milk |
1/2 teaspoon almond extract |
Directions:
1. Sift together flour and baking soda.
2. Cream together butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla and almond extract. (Total beating time: 10 minutes.).
3. Add dry ingredients alternately with buttermilk, beating well after each addition. Pour batter into well greased 9 inch tube pan.
4. Bake in 350°F oven about 1 hour and 25 minutes or until cake tests done. Cool in pan on rack 15 minutes. Remove from pan; cool on rack.
5. Spoon Almond Glaze over top of cake. Let some of glaze drip down sides. Makes 12 servings.
6. FOR THE ALMOND GLAZE: Combine 1 1/2 cups sifted confectioners sugar, 2 to 3 Tablespoons milk and 1/2 teaspoons almond extract. Stir until smooth.
7. Country Fair Cookbook.
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