When I was a little girl, Addy was my favorite American Girl. I loved how brave she was. I saved up my allowance for almost a whole year to buy an Addy doll. It was my first big purchase on my own. I loved that doll so much, as many of my friends can attest. I loved her right into needing to go to the "hospital" to be repaired, and honestly she could probably stand to go back. She has a bald spot from me brushing her hair too much. But I still have Addy, her clothes, books and her cookbook to pass down to L.
One recipe that I still absolutely love from her cookbook is the pound cake during strawberry season. Last week when I shared my homemade whipped cream recipe, you got a glimpse of the cake, but now you get the recipe. You will never want one of those store-bought cakes for strawberries again.
I've adapted this recipe using a stand mixer, but you don't have to have a stand mixer. You can use a whisk and hand mixer to do most of the tasks. I just love my Kitchenaid.
I hope you love this recipe as much as I do. And even though strawberry season is winding down where we are, we still have blueberries and wild blackberries to eat on top of this cake. If you are on a diet, this is a splurge...but you'll have berries on top so its totally fine. LOL!
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- Butter shortening for greasing the pan
- Flour for dusting the pan
- 6 eggs, room temperature
- 4 sticks of butter (I use salted), softened
- 2 cups of sugar
- 2 teaspoons of vanilla
- 3 cups of flour
- 1 tsp baking powder
- 1/4 tsp salt
- Preheat the oven to 350 degrees. Rub a napkin in the butter shortening and then grease your tube pan. Then lightly coat the sides with flour, shaking off any excess.
- Separate the egg whites and egg yolks. Put the egg whites into a large mixing bowl and the egg yolks into a smaller bowl.
- Put the sticks of butter into your stand mixer mixing bowl or another large mixing bowl. Use a wooden spoon to press the butter against the sides of the bowl until it is soft and smooth. Leave the butter on the sides of the bowl.
- Using the flat beater, mix the sugar with the butter on low speed a little at a time. Mix until the butter and sugar are creamy and smooth.
- Using a fork or whisk, beat the egg yolks until they are mixed well. Add them to the butter and sugar mixture and stir on low speed. While the mixer is going, add the vanilla. Mix until all ingredients are combined.
- Sift the flour, baking powder, and salt into a medium bowl.
- Slowly add the flour mixture a little at a time to your batter. Mixing on on low between each addition until your batter is smooth.
- With a clean whisk or beater, beat the egg whites until they are stiff and peaks form.
- Gradually fold the beaten egg whites gently into the batter until all of the egg whites have been added.
- Pour the batter into your greased and floured tube pan. Bake at 350 degrees for 35 minutes. After 35 minutes turn the temperature down to 325 degrees and bake for another 25 minutes.
- Let the cake cool slightly in the pan (10-15 minutes) and then turn it over onto a cooling rack and let it cool completely.
- Serve it with fresh berries and my homemade whipped cream recipe!