Rae Simpson's World Famous Pound Cake

"This is a recipe that I adopted in a whirlwind Zaar adoption in September 2006. It looks like according to some of the comments that it is a Mean Chef Original. I haven't myself made it and when I do I'll add my two cents into the description.You can make two smaller ones too"
 
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photo by peterlaurie photo by peterlaurie
photo by peterlaurie
photo by godsjoyfulkid photo by godsjoyfulkid
Ready In:
1hr 50mins
Ingredients:
7
Yields:
1 cake
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ingredients

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directions

  • Set an oven rack in the middle position and reposition the remaining rack below it.
  • Preheat the oven to 325 degrees.
  • Generously butter a 9-inch removable-bottom tube pan.
  • Heat cream and salt on low heat only enough to dissolve salt. Flour needs to be sifted BEFORE measuring.
  • Whip the butter on high speed until creamy; add the vanilla and whip until well-blended.
  • Gradually add the sugar, then whip the butter and sugar on high speed for several minutes, or until the mixture is airy and turns whitish.
  • Reduce the speed to slow and add the eggs, one at a time, mixing thoroughly between additions.
  • Stop the mixer and scrape down the sides after every other egg.
  • Now stop mixing.
  • Remove the mixing bowl from the stand (if you are using one) and sift about one-quarter of the flour into the mixture through a strainer or sifter.
  • Replace the bowl and thoroughly mix the flour into the batter on low speed.
  • Drizzle in about one third of cream, mixing until thoroughly incorporated.
  • Continue to alternate, sifting in flour and drizzling in cream, ending with the flour.
  • When the last of the flour has been added, scrape down the mixture and beat for a few more seconds just to make sure that everything is well-incorporated.
  • Remove the bowl from the stand and scrape the batter into the prepared tube pan.
  • Run a knife through the batter to break up any air pockets, and then smooth the top of the batter.
  • Bake the cake on the middle rack for 1 1/2 hours, turning it from front to back after about one hour for even browning.
  • The cake should be well-browned, with a golden, crackling top, when fully baked.
  • Stick a toothpick in the cake, if desired, to test it; the toothpick should come out clean if the cake is fully baked.
  • Let the cake cool on a rack for 20 minutes, then remove the cake from the pan, running a knife around the edges if it sticks, and let it cool upside down on a cooling rack.
  • Refrigerate overnight before serving.

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Reviews

  1. My grandmother is Rae Simpson and this is her famous recipe. She adopted this recipe from her mother, an old family recipe from the farm in South Carolina. She always tells us these ingredients can all be found fresh on her family's farm. She is amazed to sit here at the Thanksgiving table and read her recipe online through my iPad. We will post more family farm recipes!
     
  2. This has excellent flavor! However, my dh though it was a little too dense. Maybe it was the fact that I used A/P flour rather than cake flour, as that was all I had. I also used stick margarine, rather than butter - again, all I had. I was also using my silicone rose-shaped baking pan for the first time - it was a little lopsided, but all in all, very pretty and tasty! Thanks for the tasty recipe!
     
  3. Delicious, moist, fine textured cake! Cake rose right to the top of my bundt pan and formed a beautiful golden crust, which was level with the cake pan. I followed recipe except I substituted 2 tsp lemon extract and 1/2 tsp mace for the vanilla extract. It was perfectly baked after the 1-1/2 hours specified. After cake cooled, I glazed it with lemon/powdered sugar glaze. Good instructions. Thanks, Mean.
     
  4. This poundcake was delicious! We really enjoyed the combination of the cracked crust and the dense cake part together. Yummy! Mean Chef, thank you for the detailed instructions as well, I had plenty of distractions going on while I was making this and was able to not loose my place. Which is a miracle for me at my house....
     
  5. Wow, it's here!! Lindsaysimpson, i sure hope you read this review!<br/><br/>I found this recipe many years ago, say 1999??, in the Atlanta newspaper and I've been baking it ever since. I made one just before Thanksgiving last month. When I had clipped it from the newspaper way back when, I submitted the recipe into my church's cookbook (with her name included, of course) the following year. The directions were even more precise though, the part about removing the membrane from each egg before adding to ensure each was well incorporated. I also recall there being a sweet picture of your grandmother with that newspaper clipping. I might still have it tucked in my recipe box, but I have been referring to the church cookbook for the recipe all this time.<br/><br/>This recipe has always been 5 stars and 2 thumbs up in my book!
     
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Tweaks

  1. Delicious, moist, fine textured cake! Cake rose right to the top of my bundt pan and formed a beautiful golden crust, which was level with the cake pan. I followed recipe except I substituted 2 tsp lemon extract and 1/2 tsp mace for the vanilla extract. It was perfectly baked after the 1-1/2 hours specified. After cake cooled, I glazed it with lemon/powdered sugar glaze. Good instructions. Thanks, Mean.
     

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