Old-Fashioned Pound Cake. Even by 1948's Standards

When you get a flat of strawberries, fresh from the grower, who happens to be an award winning local grower...what do you do?

First, you thank your co-worker who happens to be related to said award winning strawberry grower. Then you wash off a strawberry and pop it into your mouth.

And you wonder and bask in it's incredible flavor! If I didn't know better, I'd have sworn these strawberries were soaked in sugar, they are that sweet! OH MY Gaaaawd!

I already have a ton of jam in my freezer. Strawberry season is quickly coming to an end (so sad)...and I know that I cannot, no matter how good these babies are....consume over 8 lbs of strawberries before they start to turn.

Freezing them is the next best thing. Just so you know...this is ONE HUGE bowl! It's one of those tupperware super duper sized bowls with the little handle for your thumb on the side (not shown in picture...sorry).

They do need some prep work though. I mean, I don't plan on freezing the green tops. This could take some time....ya know?

Never fear....I have a wonderful little gadget that was given to me by a close friend. She's actually one of my favorite people to cook with. We just mesh so well together in the kitchen. And she's a wonderful cook.

I have discovered that I cannot whip cream without her guidance. It just doesn't work (as seen in the top photo). Anyways....she gave me this fun little kitchen toy that quickly and easily removes those little green stems from strawberries.

And it works wonderfully

You insert, twist and remove

Then you push the end and release

In less than 15 minutes, I had completely de-stemmed 8 lbs of strawberries

Most of which ended up in freezer bags, while some were saved for one of my favorite summer desserts....

Poundcake, topped with strawberries and whipped cream. It's one of those desserts that I have been enjoying for as long as I can remember. Only, never homemade. Always store bought.

I have this really old cookbook, "The American Woman's Cookbook"

My mom gave to me back when I was 19 (the book was really old then too...I swear!!). The book was originally published in 1938. Mine was published in 1948.

I found a recipe for poundcake. Old-Fashioned Poundcake to be exact. Made me wonder how old-fashioned it could be back in 1948?! Well, apparently poundcake first came around in the early 1700's. So I s'pose a 60  yr old recipe can still refer to it as old-fashioned.

Old-Fashioned Poundcake
Printable Version

1 lb butter
1 lb sifted cake flour
10 eggs, separated
1 lb sugar
1 teaspoon vanilla

Preheat oven to 325' F

Cream the butter. Work in the flour until mixture is mealy.

In a separate bowl, beat egg yolks, sugar and vanilla until thick in fluffy.

Add butter mixture to the egg mixture gradually, beating thoroughly. In another bowl, beat egg whites until stiff. Fold egg whites into butter mixture. Beat vigorously 5 minutes.

Prepare 2 loaf pans by lining them with parchment paper. Bake for 1 1/4 hours.

And there you have it....2 loaves of pound cake. One to eat, and one to share.

What's your favorite way to eat a fresh slice of pound cake?

This is my entry in this weeks Blog Hop Carnival, Real Food for Two for Tuesday. 

Head on over to Girlichef.blogspot.com so see what else is happening in the Blog Hop