Buttermilk (Pound) Cake

Mrs. Loduskee Ham, PM
Farmerville, La. #207 OES

Mrs. Argerine Taylor
Many, La. OES

  • 1/2 pound butter, room temperature, cream well
  • 2 cups sugar; cream till light and fluffy
  • 4 eggs (save 2 whites for Icing) – add 1 at a time, beating well for each

Add together:

  • 1 cup buttermilk
  • 1/2 – 2 tsp baking powder
  • 1/2 – 1/4 tsp soda
  • pinch of salt, optional

Add into first mixture, then add:

  • 3 cups sifted flour
  • 1 tsp vanilla

Bake in 9″ greased pans lined with wax paper at 350° or in a tube pan at 350° for 1 hour in electric oven and 325° for 1 hour in a gas oven.

Frost with 7 – Minute Icing and sprinkle with coconut, if desired.

7 – Minute Icing

Mrs. Loduskee Ham, PM
Farmerville, La. #207 OES

  • 2 egg whites
  • 1 Tbsp light corn syrup
  • 5 Tbsp water
  • 1 1/2 cups sugar
  • 1/4 tsp cream of tartar

Combine in top of double boiler. Beat for 1 minute at high speed; place over boiling water and beat till mixture forms peaks when beater is raised, about 7 minutes. Remove from boiling water.

Add:

  • 1 tsp vanilla; continue beating till thick enough to spread. Frost top and sides of cake.

Sprinkle with

  • 1 (3 1/2 oz) can flaked coconut

 

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