← All recipes

Pound 28

A home-style Pound 28 made with Butter Or Margarine, Sugar, All Purpose Flour, Baking Powder, and Madeira Cream Sherry Or Apricot Brandy. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1 cup
• 2 cup
• 3 cup
• 2
• 3/4 cup

Method (preview)

1. 1

   Cream together butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition.

2. 2

   Whisk together flour, baking powder and nutmeg; add alternately with the wine to the creamed mixture. Mix well after each addition.

3. 3

   Blend in chopped pecans.

4. 4

   Beat egg whites until stiff.

5. 5

   Fold into batter.

6. 6

   Pour batter into greased and floured 10- or 12-cup Bundt pan.

7. 7

   Bake at 350 degrees for 50-60 minutes or until cake tests done.

8. 8

   Cool in pan for 15 minutes; turn out on wire rack or serving plate to complete cooling.

9. 9

   Sprinkle with confectioners' sugar before serving.