Ingredients
-
1
-
1 1/4
-
5
-
2 1/4
-
1/2
-
1/4
-
1
-
-
-
-
-
-
-
-
Directions
Cloverbloom Pound Cake,Another OLD recipe from my grandmother, cut off of a box of Armour’s Cloverbloom butter. Lovely old fashioned flavor.,a bit of work, but a good cake. I made a mistake of not reading the recipe correctly therefore I ended up doing even more work..maybe this might help others who are thinking of making this cake. STEP ONE: Whip the egg whites STEP TWO: Whip the egg yokes I made the mistake of only whipping the egg whites, so when I started creaming the butter, I had to stop halfway and whip the egg yolks first. Though this recipe is a bit of work, the texture of the cake is very different I think because of the method used to make the cake. Do cut down the sugar to one cup cos I felt 1 1/4 cup sugar made the butter cake a LITTLE too sweet.,Another OLD recipe from my grandmother, cut off of a box of Armour’s Cloverbloom butter. Lovely old fashioned flavor.
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Steps
|
1
Done
|
Cream Butter Until Fluffy. |
|
2
Done
|
Add Sugar Gradually and Continue to Cream After Each Addition. |
|
3
Done
|
Add Egg Yolks Which Have Been Beaten Until Thick and Lemon Colored. |
|
4
Done
|
Beat Egg Whites Until Stiff but not Dry and Fold Into Batter. |
|
5
Done
|
Fold in Flour, Powder and Salt Sifted Together. |
|
6
Done
|
Add Vanilla and Pour Into a Loaf Pan Which Has Been Lined With Oiled Paper. |
|
7
Done
|
Bake at 325* For 1 1/4- 1 1/2 Hours. |
