"I once had a recipe for this cake from the early 1900's but lost it, so I adapted my grandma's pound cake recipe," relates field editor Sue Gronholz from Beaver Dam, Wisconsin.
Black Pepper Pound Cake
Black Pepper Pound Cake
Prep Time
20 min
Cook Time
1 hour 15 min
Yield
16 servings
Ingredients
- 1 cup butter, softened
- 3 cups sugar
- 3 teaspoons coarsely ground pepper
- 2 teaspoons lemon extract
- 6 eggs
- 3 cups all-purpose flour
- 1 cup heavy whipping cream
- Confectioners' sugar, optional
Directions
- In a large bowl, cream butter and sugar until light and fluffy. Beat in pepper and extract. Add eggs, one at a time, beating very well after each addition. Add flour alternately with cream and mix well.
- Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° for 70-75 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar if desired.
Nutrition Facts
1 slice: 414 calories, 19g fat (11g saturated fat), 131mg cholesterol, 146mg sodium, 56g carbohydrate (37g sugars, 1g fiber), 5g protein.
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