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  Mae Gillespie’s Pound Cake



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2 sticks butter (1/2 pound), softened
3 cups white granulated sugar
5 large eggs, room temperature
3 1/2 cups all-purpose flour
1 teaspoon cream of tartar
1 cup milk or evaporated milk
2 teaspoons vanilla extract
1/2 teaspoon almond OR lemon extract

Butter and flour cake pan. Set aside.
Cream butter and sugar until very light and
Add eggs one at a time beating vigorously
after each addition. The air you beat in
now will cause the cake to rise, so if you
are making it by hand, be prepared!

Mix cream of tartar into flour with a fork.
Beat flour and milk alternately into butter/
egg mixture, ending with milk.
Stir in vanilla and other extract.
Pour into prepared pan, smoothing top
lightly with a spatula.
Place pan in cold oven and set temperature
to 325 degrees.
Bake 90 minutes without peeking.
Cake is done when a toothpick tests clean.
Remove from pan immediately.
Let cool before slicing.
Wrap in two layers, such as foil and a ziploc
or plastic wrap and foil, so it will stay
as moist as possible.
Slice thinly, so you can eat two slices without
feeling guilty.