George Washington Cake

 President Washington liked pound cakes and Martha baked them.  They got their name from a pound of butter, sugar, flour and a dozen eggs to make one.  No leavening, but I had a little salt.  Patty Riley gave me this recipe in the 1970’s.  She was a teacher at my school.  Her husband was the pastor of the First Baptist Church. They came here from Texas and returned to their home state after a short stay in Arkansas.

Patty’s cake uses 2 sticks butter, 2 cups sugar, 4 eggs, and 2 cups sifted flour.  Add vanilla and a little salt.  The butter, eggs, need to be left out of the fridge several hours, room temperature.  Beat the butter and sugar until creamy, no lumps, add 2 eggs and half the flour, beat until smooth.   Now, add last 2 eggs and rest of flour.  Continue to beat until the mixture is really fluffy.  Bake in a greased Bundt pan at 350 degrees for one hour.   The batter has to be spooned into the pan as it’s too thick to pour.  I like to use a glaze of lemon juice and powder sugar.   The pound cake is good with coffee.  In the summer we like it under strawberries.

This is a favorite of Sister Helen.