Texas Brandy Pound Cake

Oxmoor House
2 loaves


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2 cups butter, softened
2 cups sugar
9 eggs
4 cups all-purpose flour
1/2 teaspoon cream of tartar
1/2 teaspoon salt
2 tablespoons brandy


Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition.

Combine the flour, cream of tartar, and salt; add to creamed mixture, mixing well. Stir in the brandy.

Pour batter into 2 well greased 9- x 5- x 3-inch loaf pans. Bake at 325° for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans, and let cool completely.

Created date

February 2010