Mom’s Old Fashioned Pound Cake
Oh My Heavens
From the kitchen of: Sally Lang
2 cups salted butter, softened
4 cups unbleached flour
½ t baking soda
3 cups sugar
¼ t salt
2 t cream of tartar
1 T pure vanilla & 3-4 T Brandy or Bourbon
Preheat the oven to 325°F. Butter and flour the pan.
Sift flour, soda, ½ the sugar. Add butter and mix. Add brandy, vanilla and eggs yolks (1 at a time) blending well after each yolk.
Beat eggs white with salt until soft peaks form. Add remaining sugar gradually and beat after each addition. Fold in cream of tartar. Fold egg white mixture into egg yolk mixture. Spread evenly into the pan and bounce on the counter, if needed to settle.
Place into the oven and bake for 1 hour. Turn oven off and leave cake in oven for 10 minutes – DO NOT open the oven door. Take out of oven and let cool for 10 minutes. Turn out onto wire cooling rack.
Poke holes and drizzle with buttermilk.