Pound Cake

1. 1

   Cream butter until soft.

2. 2

   Gradually beat in sugar until mixture is light and fluffy.

3. 3

   Beat yolks until thick and lemon colored (about 7 to 8 minutes).

4. 4

   Beat into creamed mixture.

5. 5

   Stir in brandy.

6. 6

   Beat whites until stiff.

7. 7

   Sift flour with mace and add alternately with egg whites to butter sugar mixture.

8. 8

   Mix until well blended.

9. 9

   Pour into 2 buttered, wax paper lined 9 x 5 x 2 1/2-inch loaf pans.

10. 10

    Bake at 300u00b0 for 1 1/2 hours or until done. Cool in pans for 10 minutes.

11. 11

    Loosen sides of cake from pans; turn out onto cake rack and cool thoroughly.

* Per serving · 4 servings · Values may vary.

No additional tips available.