The Old Dominion

The Old Dominion is a simple classic with an amazing texture to the cake. I was introduced to the Old Dominion Pound Cake by a friend and Georgia Peach. I actually found two slightly different variations of this cake from Nordic Ware. The first variation uses 8 eggs (yes ocho) and is the recipe in this post. You have to fold beaten egg whites into the cake batter, which is a bit of a tricky task. Overall this is a fun cake to make if you have the time.

Recipe: Old Dominion Pound Cake

Ingredients:

2 1/4 cups sifted flour 

1 1/4 cups sugar

1/4 tsp. baking soda

1 1/2 cups butter, softened

2 tbsp. lemon juice

2 1/4 tsp. vanilla

8 eggs, separated

1/8 tsp. salt

1 cup sugar

1 1/2 tsp. cream of tartar

Directions:

Preheat oven to 325 degrees and spray a 12 cup Bundt pan with Baker's Joy.

In large bowl blend flour, 1 1/4 cup sugar and baking soda. Blend butter into flour mixture; add lemon juice and vanilla. At a low speed blend in egg yolks one at a time till blended.

In separate bowl, beat egg whites till frothy.

Next, add salt then gradually add 1 cup sugar with cream of tartar, beating well after each addition. Beat until soft peaks form.

Gently fold in beaten egg whites into cake batter. Pour into a greased and floured pan. Using a rubber spatula or knife gently cut through cake batter one or two times.

Bake at 325 degrees for 1 1/2 hours or until cake tests done. Do not open oven for the first hour of baking. Now turn off oven and leave cake in oven for 15 minutes, remove to cook in pan for 15 minutes then turn out onto wire rack or serving plate to finish cooling. Sprinkle with confectioner's sugar.

Enjoy!