New Orleans Pound Cake
Recipe courtesy of The New Orleans Cookbook by Rima and Richard Collin
Makes 1 cake
Cream the butter and sugar together in a large mixing bowl. Sift the flour, baking powder and salt together twice and add to butter and sugar. Gradually pour in the milk, stirring the mixture slowly and regularly as you pour.
Add the eggs one at a time mixing each one completely before you add the next. Add the vanilla extract and mix.
Butter the inside of a bread pan, round or square cake pan then dust buttered surface lightly with flour. Fill the pan with batter and place in preheated oven 300˚F for 1 hour 15 minutes or when top is golden brown and an inserted toothpick comes out clean and dry.
Cool at room temperature before removing from pan.
Note: Take the butter and eggs out of the refrigerator about 45 minutes ahead of time. All ingredients at room temperature helps make a smooth batter. A local New Orleans favorite, it can be eaten plain, topped with fruit and/or whipped cream or laced with Rum prior to baking. The butter is the secret (isn't it always) and the slow cooking in low heat.