| Total: | 2 hr 25 min |
| Prep: | 35 min |
| Inactive: | 30 min |
| Cook: | 1 hr 20 min |
| Yield: | 2 cakes |
Ingredients
- 1 pound (2 cups or 4 sticks) unsalted butter, softened at room temperature
- 1 pound (2 1/8 cups) sugar
- 1 pound (12) eggs, separated
- 1/4 cup brandy
- 2 teaspoons rose water (optional)
- 1/4 teaspoon nutmeg (1/8 teaspoon if freshly grated)
- 1/2 teaspoon salt
- 1 pound (3 1/2 cups) flour, sifted 3 times
- Mixed berries and fruit, garnish
Instructions
- Preheat the oven to 325 degrees. Butter 2 (6-cup) loaf pans and line them with parchment or waxed paper.
- In a mixer fitted with a whisk attachment (or using a hand mixer), cream the butter until very light and fluffy, about 10 minutes. Add the sugar and mix. Working 2 at a time, add the egg yolks, mixing well between each addition. The mixture should be very fluffy. Add the brandy, rose water, nutmeg and salt and mix to incorporate. Working in 3 batches, add the flour, mixing just until combined and scraping down the bowl between additions. In a clean dry bowl, whip the egg whites until stiff but not dry. Add to the batter and mix well, until no streaks of egg white remain. If necessary, fold in the last few streaks by hand. Pour the batter into the prepared pans and smooth the tops. Bake until golden brown and split on the top and a tester inserted in the center of the cake comes out clean (a few crumbs are okay), 70 to 80 minutes. Let cool in the pan for 30 minutes. Knock the cake out of the pan and let cool (do not remove the parchment paper; it helps the cake stay moist).
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 744 |
| Total Fat | 42 g |
| Saturated Fat | 25 g |
| Carbohydrates | 80 g |
| Dietary Fiber | 1 g |
| Sugar | 46 g |
| Protein | 11 g |
| Cholesterol | 266 mg |
| Sodium | 187 mg |
Reviews
I don’t drink alcohol so I used extra rose water in place of the brandy. I HATE eggs so I used plain lowfat yogurt as an egg substitute and I spiced with nutmeg and cardamom. The cake turned out dense glob solid bar like soap but DELICIOUS. Will definitely make again with Ener-G egg replacer.
Was in a rush and didn’t sift the flour 3 times as directed, but the pound cakes still turned out very good. Could have been a little sweeter for my tastes, but many of my guests raved about the cakes. I recommend this recipe.
This is a great recipe:) It is very simple and easy to make. although i didnt stick to the exact recipe it came out like it should have, wonderful. I used cake flour instead and used fresh cream spiked with almond extract and beat the egg whites seperatly so the cake would come out a little lighter than the previous reviewer’s. All and all you can make this cake a huge hit by tweaking the recipe a bit.
It was Great
This cake looks very nice and tastes OK, but is just too egg flavored. I have found that toasting the slices & adding a topping like Nutella enhances the flavor, but on its own is not the best.
Made cake for friends. Everyone raved about the cake. Only thing could not find rose water, used vanilla instead. Definitely wouldmake this again even ith the extra work with the flour.
Very old fashioned, but very delicious as well. I followed the recipe to the letter, and the cakes came out perfect.
Although the tast of the cake is very rich it falls when you take it out of the oven. I found if you add a bit of baking soda and swich out 1 cup of flour with cake flour it turns out really good.
My Grandma from the hills of North Carolina made a great pound cake. Nobody in the family thought to write down her recipe before she passed away. I’ve had a lot of good pound cake but none ever were quite like my grandma’s pound cake until I made this one. It’s wonderfully authentic! Thank you, Gale, for this recipe!