A fascinating collection of vintage recipe ideas, including variations for pound cake (Anise and Macaroon), and several rich, buttery glazes or frostings.
Author
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Anise Pound Cake Idea
This note suggests a variation on a “Williamsburg Recipe” for pound cake.
| Measurements | Ingredients |
|---|---|
| As Needed | Crushed Anise Seed |
| As Needed | Coconut |
Instructions:
- Prepare your favorite pound cake recipe (such as the “Williamsburg Recipe” mentioned on the card).
- Fold in crushed anise seed and shredded coconut to taste before baking.
Macaroon Pound Cake Filling/Layer
This appears to be a rich filling or layer to be added to a pound cake.
| Measurements | Ingredients |
|---|---|
| 2 cups | Coconut |
| 1/2 cup | Slivered Almonds |
| 1 stick | Butter, melted |
| 8 ounces | Sour Cream |
| 2 | Eggs |
Instructions:
- In a bowl, combine the coconut, almonds, melted butter, sour cream, and eggs.
- Mix well.
- This mixture could be layered in the middle of a pound cake batter before baking or used as a topping.
”Sensation” Cake (Pound Cake)
(Titled “Sensation Glaze” on the card, but the ingredients are for a very large pound cake).
| Measurements | Ingredients |
|---|---|
| 1 pound | Butter |
| 1 pound | Confectioners’ Sugar |
| 8 | Eggs |
| 5 cups | Flour |
| 1 cup | Fresh Lemon Juice |
Instructions:
- Preheat oven to 325°F. Grease and flour a large tube or Bundt pan.
- In a large bowl, cream the butter and confectioners’ sugar. Beat in the eggs one at a time.
- Alternately add the flour and the lemon juice to the creamed mixture, beginning and ending with the flour.
- Pour into the prepared pan and bake for 1 hour and 15-30 minutes, or until a skewer comes out clean.
”Janet Favorite” Filling or Glaze
(Titled “Janet Favorite Glaze,” this appears to be a rich custard filling or a unique frosting).
| Measurements | Ingredients |
|---|---|
| 2 sticks | Butter |
| 6 | Eggs |
| 1 cup | Sour Cream |
| As Needed | Fresh Brandy |
Instructions:
- This recipe seems incomplete as it lacks sugar. As written, it might be a rich, savory custard. If intended as a sweet filling, you would likely cream the butter with sugar, beat in the eggs, then fold in the sour cream and brandy.
Lemon Glaze
| Measurements | Ingredients |
|---|---|
| 1 cup | Butter, melted |
| 1 cup | Sour Cream |
| 1/4 cup | Fresh Lemon Juice |
Instructions:
- In a bowl, whisk together the melted butter, sour cream, and fresh lemon juice until smooth.
- This glaze would be delicious poured over a pound cake or Bundt cake.
