FI MessiahLifeways UnscriptedMagazine Fall2024 - Flipbook - Page 46
FERNE'S FAMOUS
POUND CAKE
Ferne Hetrick's recipe was printed in the Sunday Patriot-News in 1988.
Ferne was an esteemed baker in the local community, winning around 100 awards in her
lifetime, and known especially for her breads and pound cakes. This simple yet delectable
pound cake recipe took home various blue ribbons at York County Fairs and was frequently
requested for special occasions including weddings, christenings, and funerals.
Serves: 12
INGREDIENTS:
SUPPLIES:
*All ingredients at room temperature
F 1 large mixing bowl
F 1 lb butter (4 sticks)
F Stand mixer, hand mixer, or fork for beating
F 1 lb sugar (2 cups)
F Rubber spatula for folding
F 1 lb eggs (8 extra large eggs)
F 1 lb unsifted flour (2
2/3
cups)
F Bundt or angel food pan
F Nonstick spray
1.
Preheat oven to 325°F.
2.
In large mixing bowl, beat butter until fluffy.
3.
Add sugar and continue to beat until butter and sugar are well combined, still fluffy.
4. Fold in eggs.
5.
Fold in flour until smooth or evenly blended, but do not overbeat.
6.
Pour batter into large greased bundt or angel food pan. Or batter may be divided
into greased smaller pans.
7.
Bake at 325°F for about 1 hour and 20 minutes.
8.
Remove from oven, place on rack. Cool for at least 1 hour in the pan.
9.
Remove the cake from the pan by giving it a quick, sharp hit to force out of the pan.
It will not fall out unless you do.
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