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Independence Pound Cake

Rachel Ramey
traditional pound cake, made with fresh whole wheat flour
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Course Dessert

Ingredients
  

  • 1 lb butter 4 sticks
  • 1 lb sugar 2 c.
  • 1 lb flour 5-1/4 c. fresh pastry flour*
  • 10 lg. eggs
  • 2 tsp. vanilla
  • 1 1/2 Tbsp. baking powder
  • 1/4 tsp. salt

Instructions
 

  • Grease and flour a 9" tube/bundt pan AND an 8x4" loaf pan. Preheat oven to 300 degrees.
  • Cream butter.
  • Add sugar and vanilla and cream again.
  • Add eggs and mix.
  • Combine flour, baking powder, and salt in a separate bowl, then beat into creamed mixture.
  • Pour batter into tube pan and loaf pan until each is about half full.
  • Bake for 35-40 minutes or until toothpick inserted in the center comes out clean. Invert onto wire rack to cool.

Notes

Pastry flour is ground from soft whole wheat. (White recommended.) The volume measurement would be different for a different flour.