The chickens are laying about a dozen eggs a day right now, and that is far more than we naturally consume in a day. The dozens of eggs start piling up in the refrigerator until room starts getting scarce for all the other necessary things that must be kept cool. It’s then we know that we need to find recipes to use up a lot of eggs.
I get sick of eating straight eggs quickly. My favorite way of using up eggs is in baked goods. An all time winner is pound cake. This is a hefty, filling cake that, with home grown eggs, is exceptional. I love the butter and egg taste.
In tradition a pound cake has a pound of eggs, a pound of butter, and a pound of sugar. In practice, the recipe we use is modified. There is only a half a pound of butter (still very fattening!), but it does use up a lot of eggs.
For anyone else who would like to make themselves some of this diet-busting dessert, the recipe is as follows:
Ingredients
1/2 pound butter
1 2/3 cups sugar
5 eggs
2 cups cake flour
1/2 teaspoon salt
1 teaspoon vanilla extract (or lemon, or almond, or partial portions mixed, depending on the taste you like)
Directions
Preheat the oven to 325 F. Butter and lightly flour a 9 x 5-inch loaf pan. Cream the butter, slowly add the sugar, and beat until light. Add the eggs, one at a time, beating each in well. Stir in the flour, salt, and vanilla and combine well. Spoon into the pan and bake for 1 1/4–1 1/2 hours, or until a toothpick comes out clean. Cool in the pan for 5 minutes before turning out onto a rack.
The above is for one loaf. We x6 the recipe to make much more at one time. That is thirty eggs.
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