Pound Cake
May 3, 2011 11:26AM
Geoff Rhyne's great-grandmother's pound cake. "It's all about the crust," he says. (Rich Hein~Sun-Times)
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Updated: June 5, 2011 12:16AM
This recipe was handed down from Geoff Rhyne’s great-grandmother Mary McMickle. “It’s all about the crust,” he says. “I was the kid who would come along and pick the crust off.”
MAKES 16 SERVINGS
3/4 pound butter, at room 3 cups sugar 6 eggs 1 teaspoon vanilla 3 cups flour
temperature
Preheat oven to 325 degrees.
Cream butter and sugar. Scrape down sides and then add eggs one at a time, mixing between each one. Mix in vanilla.
Slowly incorporate in order 1 cup flour then 1/3 cup milk, 1 cup flour then 1/3 cup milk, ending with 1 cup flour. Scrape down sides and mix well. Pour into greased and lightly floured Bundt pan and bake for 1 hour and 15 minutes.
Mary McMickle (via Geoff Rhyne)
Nutrition facts per serving: 423 calories, 20 g fat, 12 g saturated fat, 128 mg cholesterol, 56 g carbohydrates, 39 g sugars, 6 g protein, 457 mg sodium, 1 g fiber
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