Friday, June 25, 2010

Mrs. Rice's Honest To God Memphis Pound Cake circa 1910

My dear friend form Springfield, who also lives in Colorado, Jill Woodruff Manos, shared this wonderful pound cake recipe. Interestingly, it is from a mutual family friend back home and has been handed down in their family. Jill provided a high altitude adjustment which I will include for those of us in the Rocky Mountain area. Know you will enjoy this cake recipe. It's a keeper!!
  1. 1/2 lb. butter (2 sticks)
  2. 6 Eggs
  3. 3 cups sugar
  4. 3 cups flour
  5. 1/4 teaspoon salt
  6. 1/4 teaspoon soda
  7. 8 oz. sour cream
  8. 1 heaping teaspoon nutmeg
  9. 2 TBLS. whiskey (optional)
  10. Preheat oven to 300 degrees. Cream butter and sugar. Beat in eggs, one at a time. Add whiskey, if using(Jill says can't imagine leaving it out). Sift flour. Add 1 cup flour, then 1/2 of sour cream and alternate, ending with 1 cup flour. Pour batter into a WELL GREASED and FLOURED angel food cake pan. Bake @ 300 degrees for 1 1/2 hours. Cool on rack for 20 minutes and then remove from pan to finish cooling. FOR HIGH ALTITUDE: Reduce sugar to 2 3/4 cups and bake at 325 degrees for 1 1/2 hours. Great holiday cake!!

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