Fall is here and I am going above and beyond to try to enjoy the colder months this year. I’m very cold natured that I usually despise them something serious. Food is the best place to start with anythin better, in my book,, so let’s get to it! I found this old cookbook at an antique shop – what better way to get into the “Old World New” theme and lifestyle than with bringing old recipes back to the light? This Old Dominion Pound Cake recipe is so delicious, and well worth the time and elbow grease required when making food from scratch. The time mostly goes into the baking, though, so don’t shy away from a little elbow grease. If you have a standing mixer, you have it made! I, naturally, have an older (probably made in the 80s or 90s) hand held mixer that’s been passed down through my family.
More information on this cookbook – I spied it several times in my favorite antique shop that I frequent, and finally snagged it up once it went on sale. I got it for a whopping $6. It is the Good Housekeeping Cookbook edited by Dororthy B. Marsh (the Director of Foods and Cookery, Good Housekeeping Institute at the time) and illustrated by Bill Goldsmith, published in 1963. Wow! This cookbook is over 50 years old! Check out the Good Housekeeping website for modern cake recipes that look just as scrumptious as this one.
Pound Cake Recipe & Directions:
My personal notes:
- If you can not find cream of tartar, it can be substituted with regular white vinegar AFTER you beat/fluff your egg whites.
- A strainer can be used in place of a sifter, if you don’t own or want to buy one. Or if you just don’t know what one is.
- Buttering and flouring the bundt pan can easily be replaced with the spay can substitute. If you’d like to do it the old way, simply cut cold butter and spread it around the bundt pan with your hands. Then, pour about a teaspoon of flour in the pan to begin with. Next, hold the pan sideways and turn it in a circle like you would a steering wheel, except turn it (and occasionally give it a love tap) until the flour completely covers the butter. That, folks, is how you butter and flour a pan. I’d like to thank my Grannies for the many demonstrations!
- The original flour mixture will be weird and a little lumpy until the egg whites are added. That’s just what it looks like, you’re not doing it wrong.
- If you’re not a fan of plain cake (modern folks seem to always need condiments and dressing on everything haha), top it with fruit!
… after baking & cooling the required amount of time, you will have yourself a thick and rich pound cake to share with your family and friends this holiday season, or any time of the year! I hope you enjoy it with the folks you love (or with ice cream, because that’s true love LOL)! Check back later for more vintage recipes from this cookbook and more.
originally published September 2015