Ferne’s Famous Pound Cake Recipe

Ferne Hetrick, matriarch of the Hetrick family—the family who formerly owned the farmland that will become our new Fernecrest campus—was an esteemed baker in the local community, winning around 100 awards in her lifetime. She was known especially for her breads and pound cakes. This simple yet delectable four-ingredient pound cake recipe took home various blue ribbons at York County Fairs and was frequently requested for special occasions including weddings, christenings, and funerals.

INGREDIENTS

(All ingredients should be at room temperature)

• 1 lb butter (4 sticks)
• 1 lb sugar (2 cups)
• 1 lb eggs (8 extra large eggs)
• 1 lb unsifted flour (2 2/3 cups)

SUPPLIES

• 1 large mixing bowl
• Stand mixer, hand mixer, fork, or spoon for beating
• Rubber spatula for folding
• Bundt or angel food pan
• Nonstick spray

INSTRUCTIONS

1. Preheat oven to 325°F.
2. Beat butter until fluffy.
3. Add sugar and continue to beat until butter and sugar are well combined, still fluffy.
4. Fold in eggs.
5. Fold in flour until smooth or evenly blended, but do not overbeat.
6. Pour batter into large greased bundt or angel food pan. Or, batter may be divided into greased smaller pans.
7. Bake at 325°F for about 1 hour and 20 minutes.
8. Remove from oven, place on rack. Cool for at least 1 hour in the pan.
9. Remove the cake from the pan by giving it a quick, sharp hit to force out of the pan. It will not fall out unless you do.

Learn more about Fernecrest at fernecrest.messiahlifeways.org.