Recipes : Purely Pound Cake : Food Network

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Purely Pound Cake
Courtesy Gale Gand, ?Butter Sugar Flour Eggs? by Gale Gand, Rick Tramonto, Julia Moskin, Clarkson N. Potter Publishers, 1999

Ingredients
1 pound (2 cups or 4 sticks) unsalted butter, softened
at room temperature
1 pound (2 1/8 cups) sugar
1 pound (12) eggs, separated
1/4 cup brandy
2 teaspoons rose water (optional)
1/4 teaspoon nutmeg (1/8 teaspoon if freshly grated)
1/2 teaspoon salt
1 pound (3 1/2 cups) flour, sifted 3 times
Mixed berries and fruit, garnish

Directions
Preheat the oven to 325 degrees. Butter 2 (6-cup)
loaf pans and line them with parchment or waxed paper.

In a mixer fitted with a whisk attachment (or using a hand mixer), cream the
butter until very light and fluffy, about 10 minutes. Add the sugar and mix.
Working 2 at a time, add the egg yolks, mixing well between each addition. The
mixture should be very fluffy. Add the brandy, rose water, nutmeg and salt and
mix to incorporate. Working in 3 batches, add the flour, mixing just until
combined and scraping down the bowl between additions. In a clean dry bowl, whip
the egg whites until stiff but not dry. Add to the batter and mix well, until no
streaks of egg white remain. If necessary, fold in the last few streaks by hand.
Pour the batter into the prepared pans and smooth the tops. Bake until golden
brown and split on the top and a tester inserted in the center of the cake comes

out clean (a few crumbs are okay), 70 to 80 minutes. Let cool in the pan for 30
minutes. Knock the cake out of the pan and let cool (do not remove the parchment
paper; it helps the cake stay moist).