IN MEMORY OF JENNYE STUBBLEFIELD, MY 

HOME ECONOMICS SUPERVISOR FOR MANY 

YEARS.

MRS. STUBBLEFIELD’S POUND CAKE

1-1/2 CUPS BUTTER

3 CUPS SUGAR

4-1/2 CUPS PRE-SIFTED CAKE FLOUR

6 MEDIUM EGGS

3 TEASPOONS VANILLA

3/4 TEASPOONS MACE

2/4 TEASPOONS BAKING POWDER

3/4 TEASPOONS SALT

3/4 -1 CUP MILK (CHECK ON CONSISTENCY OF FINAL BATTER)

DIRECTIONS:

CREAM BUTTER AND SUGAR.

ADD EGGS SEPARATELY.

BEAT AFTER EACH ADDITION.

MIX IN VANILLA.

MEASURE AND SIFT DRY INGREDIENTS.

          ADD DRY INGREDIENTS TO CREAMED MIXTURE ALTERNATELY WITH MILK. (THIS IS WHERE THE EXTRA 1/4 CUP OF MILK IS USED IF THE BATTER IS TO STIFF)

BAKE IN A 325 DEGREE OVEN FOR 1 HOUR.

MAKES 1 - 9 INCH TUBE PAN PLUS 1 SMALL LOAF PAN OR 1-9 INCH LOAF PANS.