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     Title: Pound Cake
Categories: Cakes
  Servings: 1

 1.25   lb  (5 sticks) unsalted BUTTER
 1      lb  (2 cups) sugar
 1      lb  eggs, separated (9 large)
 1      t   salt
 1      T   vanilla
 .75    lb  (3 cups) CAKE FLOUR,
            -sifted

HAVE INGREDIENTS AT ROOM TEMPERATURE! (copied from Bon Appetit / March 1981)
This cake is certainly worth your time and effort.  It is a piece of American
history and ooooooooh so good.  I bake mine in an angle-food pan, although you
can use a large bundt pan.
I sometimes top a slice of this with whipped cream and a favorite fruit, such
as
peaches, strawberries, or blueberries.

Preheat oven to 350 degrees F.  Generously butter 10-inch tube pan.  Line
bottom
and slightly up sides with waxed paper; generously butter paper.

In large bowl of electric mixer, beat butter until fluffy.  Add 1.5 cups sugar
and beat until very light, at least 5 minutes....  Add egg yolks two at a
time,
beating well after each addition.  Add salt and vanilla and beat well.

Beat egg whites in another large bowl until SOFT peaks form.  Add remaining
1/2
cup sugar by tablespoons and beat until thick and glossy; DO NOT OVERBEAT!

Fold flour and half of egg whites into butter mixture using large spatula or
spoon.  When batter is well combined, fold in remaining egg whites.

Turn into prepared pan and bake until cake is crusty and golden and tests
done,
about 1 to 1.5 hours.  (Top of cake might crack; this often happens with pound
cakes.)  Let cake cool in pan.  Slice thinly and serve at room temperature.

Makes 1 10-inch cake.

  From: Bluebeard #103 @4903 6          Date: 07-31-08 
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