{"id":693,"date":"2017-02-06T11:22:09","date_gmt":"2017-02-06T17:22:09","guid":{"rendered":"https:\/\/sites.dwrl.utexas.edu\/rhetoric-of-food\/?p=693"},"modified":"2017-02-06T11:22:09","modified_gmt":"2017-02-06T17:22:09","slug":"granny-goldsteins-pound-cake-recipe","status":"publish","type":"post","link":"https:\/\/sites.dwrl.utexas.edu\/rhetoric-of-food\/2017\/02\/06\/granny-goldsteins-pound-cake-recipe\/","title":{"rendered":"Granny Goldstein’s Pound Cake Recipe"},"content":{"rendered":"

Whether you are baking for a birthday, bringing a treat to a friend, or just making\u00a0dessert, this pound cake recipe is sure to be a hit for any crowd. Pound cakes originated in the 18th century in Britain and they got the name “Pound Cake” because the original recipe\u00a0called for a pound of each ingredient: sugar, butter, flour, etc. Over time, the recipe has called for less of each ingredient, but still maintains the same rich flavor the original contained. This recipe has been one of my all time favorite family recipes since I was a little kid, requesting it at every birthday celebration and every family\u00a0dinner. It serves as a great dessert and even breakfast, when you are craving something sweet. I suggest cutting up strawberries and pairing them with this recipe, but you won\u2019t go wrong if you eat it plain or wash it down with a glass of milk. Enjoy this Goldstein family favorite!!<\/span><\/p>\n

Granny Goldstein\u2019s Pound Cake Recipe <\/strong><\/span>(Serves 12 people)<\/em><\/span><\/p>\n

Ingredients:\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/strong><\/span><\/p>\n

3 cups cake flour (Swans Down)<\/span><\/p>\n

3 cups sugar<\/span><\/p>\n

6 eggs<\/span><\/p>\n

3 sticks of salted butter; room temperature (1.5 cups)<\/span><\/p>\n

1 bar of cream cheese (8oz)<\/span><\/p>\n

2-teaspoon vanilla<\/span><\/p>\n

Everything Else You Need:<\/strong><\/span><\/p>\n

Bowl<\/span><\/p>\n

Mixer<\/span><\/p>\n

Spatula<\/span><\/p>\n

Measuring Cup<\/span><\/p>\n

Flour Sifter<\/span><\/p>\n

Baker\u2019s Joy<\/span><\/p>\n

Tube Pan\u00a0<\/span><\/p>\n

Oven<\/span><\/p>\n

Getting Started:<\/strong><\/span><\/p>\n

Preheat over to 325* F and spray Tube Pan with Baker’s Joy<\/span><\/p>\n

Instructions:<\/strong><\/span><\/p>\n

Step 1:<\/strong> Beat room temperature butter and cream cheese (make sure whipped good)<\/span><\/p>\n

Step 2:<\/strong> Add sugar and keep mixing<\/span><\/p>\n

Step 3:<\/strong> Sift flour three times\u00a0<\/span><\/p>\n

Step 4:<\/strong> Alternate adding eggs and flour into the mix<\/span><\/p>\n

Step 5:<\/strong> Add vanilla<\/span><\/p>\n

Step 6:<\/strong> Make sure mixed well and pour mix in pan<\/span><\/p>\n

Step 7:<\/strong> Bake for 1 hour and 45 minutes\u00a0<\/span><\/p>\n

Step 8:<\/strong> Remove from oven, wait for\u00a0cake to\u00a0cool, then flip over, and enjoy!\u00a0<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Whether you are baking for a birthday, bringing a treat to a friend, or just making\u00a0dessert, this pound cake recipe is sure to be a hit for any crowd. Pound cakes originated in the 18th century in Britain and they got the name “Pound Cake” because the original recipe\u00a0called for a pound of each ingredient: […]<\/p>\n","protected":false},"author":325,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-693","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/sites.dwrl.utexas.edu\/rhetoric-of-food\/wp-json\/wp\/v2\/posts\/693","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sites.dwrl.utexas.edu\/rhetoric-of-food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sites.dwrl.utexas.edu\/rhetoric-of-food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sites.dwrl.utexas.edu\/rhetoric-of-food\/wp-json\/wp\/v2\/users\/325"}],"replies":[{"embeddable":true,"href":"https:\/\/sites.dwrl.utexas.edu\/rhetoric-of-food\/wp-json\/wp\/v2\/comments?post=693"}],"version-history":[{"count":3,"href":"https:\/\/sites.dwrl.utexas.edu\/rhetoric-of-food\/wp-json\/wp\/v2\/posts\/693\/revisions"}],"predecessor-version":[{"id":726,"href":"https:\/\/sites.dwrl.utexas.edu\/rhetoric-of-food\/wp-json\/wp\/v2\/posts\/693\/revisions\/726"}],"wp:attachment":[{"href":"https:\/\/sites.dwrl.utexas.edu\/rhetoric-of-food\/wp-json\/wp\/v2\/media?parent=693"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sites.dwrl.utexas.edu\/rhetoric-of-food\/wp-json\/wp\/v2\/categories?post=693"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sites.dwrl.utexas.edu\/rhetoric-of-food\/wp-json\/wp\/v2\/tags?post=693"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}