Pound Cake

Ingredients

• 2 cups sweet butter at room temperature, plus butter for greasing cake pan
• 1 ½ cups sugar
• 9 eggs, separated
• 2 tablespoons brandy
• 1 teaspoon vanilla
• 4 ½ cups cake flour, sifted
• ½ teaspoon salt

• Nutritional Information

  • Nutritional analysis per serving (14 servings)

    524 calories; 29 grams fat; 17 grams saturated fat; 1 gram trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 55 grams carbohydrates; 0 grams dietary fiber; 21 grams sugars; 7 grams protein; 189 milligrams cholesterol; 133 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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One 10-inch cake

Preparation

1. Preheat oven to 325 degrees.
2. With an electric mixer, cream the butter with the sugar until it is fluffy. Add egg yolks one at a time while mixing at medium-high speed; blend well. Stir in brandy and vanilla.
3. Mix the flour and salt. Sift this into the butter-egg mixture, and blend well.
4. Beat egg whites until stiff. Fold whites into the batter with a rubber spatula. Pour this into a buttered 10-inch cake pan, or two smaller ones.
5. Bake for one hour, or until the cake pulls away from the sides of the pan and a knife inserted into the middle comes out clean. Cool on a rack.

1 hour 15 minutes