Tag: vintage recipes

Tennessee Honey Bourbon Balls

Tennessee Honey Bourbon Balls

This recipe is a variation of one that my mom made back in the 1970s. She used Bacardi Silver, which I find to be a little harsh, so I prefer to use Jack Daniels Tennessee Honey Bourbon. You can use whatever you like–a nice spiced 

1960s Pineapple-Coconut Coffee Cake

1960s Pineapple-Coconut Coffee Cake

When I was a kid, my mom had one of those spiral-bound cookbooks (the kind a lot of churches used to sell) that was filled with recipes from women who had submitted their best dishes for consideration. There were few photos of finished dishes, and 

Classic Buttery Pound Cake

Classic Buttery Pound Cake

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In my quest to bring you vintage recipes for modern lives, I find that I often have to do a lot of tweaking of seasonings and flavorings to oomph up recipes from the 1940s (or earlier) and 1950s. This is not one of those recipes. It is absolutely perfect just the way it is, despite it’s not-at-all exciting name.

This recipe is from the Rumford Complete Cookbook (reprint available here), which was first published in 1908. My copy is from 1948. The title in the book is Plain Loaf Cake, but it’s anything but plain. It’s just sweet enough, without being too sweet. It has a fine crumb, and a delicate flavor that lets its simple ingredients shine. You’ll be seeing some flavor variations soon, but trust me–try the original version first.

What You’ll Need:

This is the recipe in the book, and I followed it as written, but I want to give you a few notes. 1. Sift the flour first, then measure. 2. I did not use Rumford baking powder–use whatever brand you like. 3. I used a 9 inch Pyrex loaf pan, and the batter fit perfectly. 4. I found that it needed to bake closer to 55 minutes or an hour, but set your timer at 45 minutes, and see how much longer you need, since ovens vary.

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Classic Pound Cake

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  • Author: Retrogirl
  • Total Time: 55-65 minutes
  • Yield: 8 Servings 1x


This is a simple but delicious version of a classic pound cake



1/2 cup butter

1 cup sugar

2 eggs, beaten

1/2 cup whole milk

1 teaspoon vanilla extract

2 cups sifted flour

1/4 teaspoon salt

2 teaspoons baking powder


Preheat your oven to 350 degrees.

Using an electric mixer, cream the butter and sugar until fluffy.

Beat in eggs until combined.

Add the flour, salt, and baking powder (sifted together) alternately with the milk and vanilla.

Beat well and pour into a greased and floured loaf pan.

Bake 45-55 minutes or until a toothpick inserted into the center comes out clean.


Sift the flour before measuring

  • Prep Time: 10 Minutes
  • Cook Time: 45-55 minutes
  • Category: Dessert
  • Method: Baking
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Old-Fashioned Silver Cake with Lime Cream Filling

Old-Fashioned Silver Cake with Lime Cream Filling

This vintage 1940s recipe is just as delicious now as it was then!