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Cakes Desserts

Pound Cake (late 1700s)

This recipe is from the late 1700s in origin. Simply put a pound cake requires one pound each of flour, sugar, butter, and eggs then you simply add the flavoring which is traditionally done with the addition of vanilla and sour cream.

Sour Cream

Homemade butter brings back many memories

However, if desired, you can also use almond extract instead of vanilla and it can be topped with almond slivers. Or you may add lemon juice and lemon zest. Or you may add fresh orange juice and orange zest or thawed frozen orange juice concentrate. You can give it cinnamon and brown sugar swirls. Or add cocoa powder and chocolate chunks or chips. You may serve it plain, topped with a sprinkling of confectioners sugar, or drizzle it lightly with a glaze. The possibilities are almost endless!

Grease and flour two standard loaf pans and preheat your oven to 350 degrees F.

Cream the soft room temperature unsalted butter and sugar together.

Mix, whisk, or blend in the room temperature eggs until smooth.

Mix, whisk, or blend in the vanilla and sour cream.

Slowly mix the flour about a half to one cup at a time until well combined.

Pour equal portions into each of the prepared loaf pans and bake for one hour or until a knife inserted into the center comes out clean.

If the tops appear to be browning too quickly before it has finished baking simply place a sheet of foil loosely over top.

Cool in the pans for about ten minutes before removing from the loaf pans to finish cooling on wire racks.

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Pound Cake

Recipe from late 1700s.   Basically one pound each of butter, sugar, eggs, and flour with vanilla and sour cream added for flavoring. 

Ingredients

  • 2 cups (1 pound) unsalted butter, softened at room temperature
  • 2 cups (1 pound) sugar
  • 9 large eggs (1 pound) at room temperature
  • 3¼ cups (1 pound) flour
  • 1/2 cup sour cream
  • 1 tablespoon vanilla extract

Instructions

  1. Grease and flour two standard loaf pans. Preheat oven to 350 F degrees.
  2. Cream butter and sugar together. Whisk in the eggs until smooth. Whisk in sour cream and vanilla. Add flour about a half cup at a time mixing well after each addition. Pour equal amounts into each of the two prepared loaf pans and bake for 1 hour or until knife inserted into center comes out clean.
  3. Cool in pans for ten minutes before removing from pans to finish cooling on wire racks

NOTE: If tops appear to be browning too soon cover loosely with a sheet of foil.

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About Me

Hi, I'm Tammy!

I live in Idaho but I am a southerner and moved here for career reasons in 2000. However, I am now a retired widow and have lots of time to focus on what makes me happiest -- cooking, sharing recipes, as well as teaching and sharing with others what I know about cooking and nutrition.

I don't claim to know everything there is to know about cooking and I'm not a chef, although I do know a few and helped them out from time to time and my late husband was a trained cook and baker as well as a master at smoking meats and making BBQ, and I have studied nutrition at two colleges and one university along with other degrees. I like cooking from scratch and recipes made with prepackaged items are the exception rather than the norm.

However, being disabled, I have good days and bad days so I do use what I call "cheats" on occasion. For the most part though I've learned to pace myself and with a little preplanning I manage to do the prep one day and the cooking the next so the cheats still don't happen very often.

I have an enormous collection of recipes dating from the 1700s to the present (hence, vintage to modern). Because of my late husband's health issues I also have many diabetic and heart healthy recipes or my recipes often include substitutions along with the regular ingredients.

I do just about everything when it comes to cooking so other than predominantly scratch cooking, I don't really have a set focus on any particular cuisine. I even make a few cheeses, canning, homemade ginger ale, candies and confections, and the list goes on. If there is a recipe for something you'd like to see just leave a comment or write to me at: vintage2modernkitchen@gmail.com

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