Sitting in the doctors office, desperatley trying to find a magazine with a decent recipe for dinner, I came across a cool idea for strawberry shortcake kebabs. It was pretty simple, you take a strawberries, and chunks of pound cake and thread them onto a skewer and add a dollop of whipped cream on the side for dipping! It was so cute!
So, I went to Wal Mart and I could get 8 slices of pound cake for $3.68. I couldn’t pay it! So, I grabbed my Settlement cookbook and found this:
It sounded perfect, so I set my butter out and went to work gathering ingredients. I don’t use cake flour, so I do my old trick of 1 1/2 T. cornstarch per cup of flour. This was a little tricky since I had to weigh it all, but doable. I just measured a cup at a time as I weighed. AND as much as I hate sifting, I really did sift this 4 times!! I am sure that I lost some of my pound of flour onto the counter, but alas, I sifted my heart out!
The sugar was about 2 cups (interesting that the butter was 2 cups!)
And I ended up using 7 large eggs. It was almost exact thank goodness!! I did not want to guess at half an egg!
- 1 lb cake flour (or use 1 1/2 T. cornstarch per cup as you measure)
- 1 lb butter(4 sticks)
- 1 lb sugar
- 1 lb eggs, measure with the shells!
- 2 T. vanilla or brandy
- Pinch of salt
- Sift flour 4 times.
- Cream butter well until it changes color (this will happen!) and slowing add sugar.
- Cream until light and fluffy.
- Add eggs 2 at a time, beating well after every addition.
- Add flavoring and salt.
- Add flour gradually and beat until smooth.
- Grease 3 loaf pans and divide batter equally.
- Bake at 300 for 1 hour and 15 minutes.
Cakes before: (My loaf pans were a little on the large side, so I got 2 large and 1 small. Note how far these were filled. Don’t fill any further. These were almost ready to spill over!!)