Braden Family Cookbook

Chuck Braden

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OLD FASHIONED POUND CAKE                 K.F. Braden

 Temp: 300 degrees              time: 1 ½ hours 

1 lb. butter (never oleo)

2 2/3 c. sugar

3 ½ c sifted flour

8 med. Eggs

½ c whipping cream

1 tsp. Vanilla

1 level tsp. Mace

Separate eggs. Measure out sugar. Whip egg whites until frothy,  then add 6 tbsp. sugar while beating ‑ beat until stiff but not dry.  Put in the refrigerator.  Cream butter, gradually adding rest of sugar. Beat well until  light and fluffy. Add egg yolks two at a time, beating well after  each addition.  Add flour, cream, and vanilla alternately.  Whip mix (low speed about 10 min.) until very light. By hand fold  in egg whites.  Fold into tube pan that has been lightly greased.  Bake 1 ½ hours at 300 degrees.

CHOCOLATE  POUND CAKE             K.F. Braden

Temp: 300 degrees                 time: 1 ½ hours

2 c. sugar

1 c. butter or oleo

4 eggs

2 tsp. Vanilla

1 c. buttermilk

3 C. all purpose flour

½ tsp. Soda

1 tsp. Salt

One 4 oz. Bar German sweet chocolate

Melt chocolate over warm water and cool

Cream butter and sugar

Add whole eggs one at a time to butter ‑sugar mix

Add flavoring and buttermilk‑mix well

Sift flour, salt, soda 3 times, add

Use mixer on fast for a few minutes

Fold in cooled chocolate by hand

Carefully ladle into greased and floured 9" tube pan

Bake 1 ½ hours at 300 degrees, cool and remove from pan