The secret to this recipe is to start with a cold oven – do not preheat! The name of the recipe, “2-2-2-2-6 Pound Cake”, comes from the list of ingredients as you will see.
The recipe for this super easy pound cake was given to me by my best friend, Peg, from Ashland, Pa. in the heart of the Schuylkill County area of the Coal Region. The first time I ever had it was when I went to visit her and she had made fresh strawberry shortcake for our dessert after dinner. I had not seen her in several years due to my moving from the area and that visit was so very special.
I am not sure whether the cake itself — or the pure pleasure of her company — was what made this so special. I never make this cake without thinking of her; seeing her slicing it then topping it with sweet, red, juicy locally grown Pa. strawberries in syrup and a big dollop of whipped cream. When I find myself mourning the passing of my best friend of over 30 years in early 2013, I close my eyes and go back to that day in her kitchen.
This cake can be left unadorned, sprinkled with confectioner’s sugar, or topped with a glaze of your choice.
“When someone you love becomes a memory, the memory becomes a treasure.”
Peg’s 2-2-2-2-6 Pound CakeCourse: DessertCuisine: Pa. Dutch, Coal RegionDifficulty: Easy
2 cups flour
2 cup sugar
2 sticks softened salted butter
2 teaspoons vanilla
6 whole eggs (room temperature)
- Put all ingredients in large mixer bowl. Beat with electric mixer for 10 full minutes at lowest speed.
- Meanwhile, grease and flour a tube or Bundt pan.
- Pour mixture into pan and spread evenly.
- Put pan in COLD oven. Turn to 300° F.
- Bake for 1-1/2 hours. Do not open oven for first hour.
- When tester inserted in cake comes out clean, remove from oven.
- Cool 15 minutes in pan, turn out onto serving platter.
DID YOU MAKE THIS?
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