For Brenda - The Pound Cake Recipe

Our family altered the original recipe slightly. Here is how we make Pound Cake:

Preheat the oven to 300 degrees F.
Prepare two loaf pans by cutting two layers of brown paper for each pan. Grease the paper well and line the pans, bottoms and sides. Cut one layer of brown paper, greased, or parchment paper (not greased) to form a tent-like topper for each pan. Have twine cut and ready to tie and hold the top paper in place.

Ingredients:

2 cups sugar
1 pound butter
10 large eggs (Separate. Beat yolks in one bowl and, in another bowl, beat whites till high, holding their shape, but not dry)
3 3/4 cups flour
1/2 tsp baking powder
1 tsp salt
1 cup brandy
1 tsp mace
1 tsp vanilla

We beat the butter first to cream it slightly, then add the sugar slowly and cream both together well.
Add the vanilla, brandy, and beaten egg yolks. Cream further till well blended.
Sift flour, baking powder, salt, and mace together. Add to creamed mixture and beat only till smooth.
Gently fold in the beaten egg whites till the white disappears and the mixture is (again, gently) well blended.
Divide the batter between the two loaf pans. Smooth the tops evenly. Cover with greased brown paper or parchment paper. Tie in place. Place in oven and bake for two hours. For the last ten minutes or so, remove the top paper to allow the cake to brown slightly.
Lift cakes by paper lining out of the pans onto a rack to cool. After five minutes or so, carefully remove the brown paper from around the cakes. Leave on rack till completely cooled.
Wrap each loaf in wax paper, then tinfoil. Place in plastic bags and store in the back of the refrigerator for weeks on end or as long as you can bear before eating!
The cake is rich and dense but moist and absolutely delicious.

Best wishes from our house to yours.