Upshaw Pound Cake - cooking recipe

Ingredients
    1 lb. butter
    1 lb. powdered sugar
    8 eggs
    1 small can pineapple juice
    1 lb. Swans Down cake flour
Preparation
    Cream sugar and butter. Fill empty sugar box with flour to measure 1 pound.
    Sift flour 3 times.
    Add eggs, one at a time, alternately with flour, adding a little pineapple juice to mix. Continue until eggs, flour and juice are used.
    Mix thoroughly with electric beater.
    Bake in tube pan, greased and floured, for 1 hour at 325\u00b0 until done.

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