Friday, August 22, 2008

Etta's Aniseed Pound Cake

This is an adaptation of Etta's German Recipe which I remember enjoying it several times at the cabin in Immigration Canyon.
When I got ready to put the original recipe on the Blog I noticed there were no wet ingredients (oops!). I searched online and found this recipe which calls for the same dry ingredients in the same amounts - but it is a complete recipe.
Servings: 18


  • 3 cups all-purpose flour

  • 1/4 teaspoon salt
  • 14 ounces unsalted butter
  • 2 cups sugar
  • 1 tablespoon baking powder
  • 1 teaspoon vanilla
  • 4 tablespoons anise seed -- roasted, ground
  • 5 whole eggs -- separated
  • 2/3 cup sour cream

  • 1. Preheat oven to 350°. Grease and flour a 10-inch tube pan. Sift together flour and salt, then set aside.
    2. Cream the butter with sugar, vanilla and anise seed until light. Whip the egg whites and set aside. Add the egg yolks, one at a time, mixing well after each addition. Then add dry ingredients alternately with the sour cream. Scrape the bowl well and mix until blended. Then fold in the egg whites until mixed in and there are only a few streaks of white visible. (This is a bit difficult because the batter is thick.)
    3. Pour into prepared pan and bake for approximately 50-60 minutes, until the cake is golden brown and springs back to the touch.4. Serve in small slices with fresh, sliced summer fruit (peaches, strawberries, other berries) and whipped cream or vanilla ice cream on top.

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