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Christmas Pound Cake




Quick and easy


Cook Time:

75 minutes


1 Cake


9  eggs, separated

2  cups  softened butter

2  cups  sugar

1/2  teaspoon  mace

1  teaspoon  vanilla

4  cups  sifted cake flour

1/2  teaspoon  cream of tartar

1/2  teaspoon  salt

1/3  cup  unsalted butter, melted

2  cups  powdered sugar

1/2  teaspoon  vanilla

1  juice of one orange


Preheat oven to 350 degrees.

Grease a tube, bundt, or specialty pan (or two loaf pans) and line bottom with parchment paper.

Separate eggs.

In large bowl, cream 2 cups butter and 2 cups sugar with an electric mixer, gradually beating in sugar.

Add egg yolks one at a time, beating well after each addition.

Add vanilla and mace and blend well.

In another bowl, sift flour, cream of tartar, and salt.

Using lowest speed of mixer, beat dry ingredients into batter mixture just until blended.

Beat egg whites in a clean, dry bowl until stiff but not dry.

Gently fold into batter.

Pour the batter into prepared pan.

Bake about 1 hour for loaf pans, 15 minutes longer for a bundt, tube, or specialty pan.

Cake is done when a skewer inserted near center comes out clean.

Cool on wire rack.

Combine 1/3 cup melted butter, powdered sugar, and vanilla and beat in orange juice until desired consistency is reached.

Spoon or pour glaze over cake, allowing glaze to spill over sides.

Garnish with fresh fruit and mint, if desired
Nutritional Information
No Nutritional Information Available

Created 07/31/2009
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