A moist, dense cake… everything a pound cake aspires to be. Delicious straight out of the oven or later from the fridge. Plain or with fruit. Simply scrumptious.
From Cooking from Quilt Country: Hearty Recipes from Amish and Mennonite... by Marcia Adams:
Amish Half-a-Pound Cake
2 c. all-purpose flour, sifted 11⁄2 c. sugar 4 eggs, at room temperature 2 tsp. vanilla extract 2 tsp. baking powder 1⁄2 tsp. salt 1⁄2 c. milk 1⁄4 tsp. ground mace, rounded 1 c. butter, partially softened (2 sticks)
In a large bowl, combine all the ingredients at once, beating them together on medium speed for 20 minutes.
Pour the batter into a well-greased 10-inch tube pan and place in a cold oven.
Set the oven temperature to 350º F and bake for just 1 hour.
Remove the cake from the oven, immediately invert onto a wire rack, and tip it out. If cake sticks in the pan, carefully loosen the cake from the sides of the pan with a thin, sharp knife and give the cake pan a good whack on the countertop to shake the cake loose.
Cool completely before serving.
I love this cake and so do my friends. hope you enjoy.