Pound Cake with a Boatload of BUTTER (gluten free option included)

(Jane Chilton’s finest!)

Our Fearless Leader of the Abbies, Jane, will stop at nothing to get our crew to come to Bible study. (You learned that from the biscuits!) We’ve also learned to beg her to bring this pound cake to any party we throw. She makes us look good in so many ways.

Occasionally Jane will whip this up when we meet for Bible study. Something about the combo’ of the butter and sugar and sour cream launches our brains into overdrive. Discussion has never been more interesting. How Jane keeps us in line is a mystery to us all.

This pound cake would be fab for any occasion. Whoever the recipient is, he or she will undoubtedly ask for the recipe. Just watch…

Jane will explain the method to her madness:

Ingredients:
Pound Cake:
3 cups of sugar
1 cup (2 sticks) of BUTTER
6 eggs, separated
3 cups cake flour (or regular flour with 1 Tablespoon of flour removed from each cake. You can do the same with gluten free flour. I think Pamela’s is the best.)
¼ teaspoon of soda
1 teaspoon of baking powder
1 cup of sour cream
2 teaspoons of vanilla (I usually double the amount of vanilla called for in recipes.)

Glaze:
1 cup sugar (1 ½)
¼ cup water (1/3)
¼ cup BUTTER, which is half a stick (6 Tablespoons)
2 teaspoons vanilla (1 Tablespoon)
I make one and a half of the recipes of the glaze, which is what the larger amount of each ingredient above is in parentheses. If you don’t prefer it so sweet, then stick with one recipe. Some prefer no glaze, but the reason my pound cake is popular is due to the glaze!

Directions:
Pound Cake:

  • Beat egg whites until stiff.

  • Sift flour, soda and baking powder together. Set aside.

  • Cream BUTTER and sugar. Add egg yolks one at a time, then add vanilla. Turn mixer to medium then alternate mixing in 1/3 of flour and then 1/3 sour cream continuing in 1/3 increments until all the flour mixture and sour cream are gone.

  • Fold egg whites into the mixture. Pour into well-greased pan (even if it is a non-stick pan). I prefer “Bakers’ Joy: Baking Spray with Flour”.

  • Bake at 300 degrees for one hour to one hour and fifteen minutes.

**Be sure to read the directions with the glaze before baking the cake.**

Glaze:

  • Bring all ingredients to a boil.

  • As soon as the cake comes out of the oven, punch holes in the cake and pour 2/3 of the glaze onto the cake so it can soak into the cake.

  • Wait for twenty minutes, and then remove cake from the pan.

  • Make sure the remaining glaze is very warm, and then use a baster to coat the cake.