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Mrs. Lincoln’s Pound Cake

  • on January 3, 2010
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Ingrients & Directions


1 c Butter 2 c Flour, all-purpose
1 2/3 c Sugar 1/2 ts Nutmeg
5 Eggs

Cream butter and sugar thoroughly; add eggs, one at a time, beating
well after each addition. Combine flour and nutmeg; gradually add to
creamed mixture. Pour into a paper-lined 8″ tube pan. Bake at 325
degrees for 1-1/2 to 1-3/4 hours. Allow cake to stand a day or two
before serving.

SOURCE: Southern Living Magazine, March 1974. Typos by Nancy Coleman.


Yields
1 cake

Article Categories:
Cakes

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