Pound Cake


This recipe was given to Sandy’s Mother by a friend in Georgia, USA, back in the 1950’s. It’s a great cake and always gets rave reviews. The cake will easily serve 16-20 people.
One big hint: after cutting the cake, cover only the cut edges with saran; leave the crust of the cake exposed, it will stay nice and crunchy. If covered, the crust becomes soft.
The cake actually improves each day uncovered, so it’s still good after several days…..if it stays around that long!

8 egg whites
1 pound butter, room temperature
2 2/3 cups sugar, divided
(1) 5 fluid ounce can Carnation evaporated milk
1 Tbsp. vanilla
3 cups cake flour
9 1/4 inch, 2 piece tube pan, buttered and floured

Preheat oven to 300.
Beat egg whites, adding 6 Tbsp. of sugar, until stiff peaks form. Refridgerate.
Beat remaining sugar and butter until creamy. Add Carnation milk and vanilla and blend. Gradually add cake flour taking care not to over mix.
GENTLY fold in egg whites with large spoon until incorporated.
Pour batter into prepared tube pan, even out with spatula.
Bake for 2 hours.
Allow cake to cool for 15 minutes then remove outer pan. Allow to completely cool before removing tube and plating.

Enjoy Y’all!


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