Pound Cake

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


  1. Sift flour 4 times.
  2. Cream butter well until it changes color (this will happen!) and slowing add sugar.
  3. Cream until light and fluffy.
  4. Add eggs 2 at a time, beating well after every addition.
  5. Add flavoring and salt.
  6. Add flour gradually and beat until smooth.
  7. Grease 3 loaf pans and divide batter equally.
  8. 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!!)

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