The Real Pound Cake

Ingredients:

• 450 g butter, softened, at room temperature
• 450 g (2 1/8 cups) sugar
• 450 g (12) eggs, whites separated from yolks
• 1/4 cup brandy
• 2 tsp rose water (optional)
• 1/4 tsp ground nutmeg (1/8 tsp if using freshly grated)
• 1/2 tsp salt
• 450 g (3.5 cups) flour, sifted 3 times
• Mix of berries and fruits, for decoration

Preparation:

1. Preheat oven to 325°F (163°C). Grease 2 6-cup loaf pans with butter and line them with parchment or waxed paper.
2. Using a mixer fitted with a whisk attachment (or a hand mixer), beat the butter until very light and fluffy (about 10 minutes). Add the sugar and mix. Add the egg yolks 2 at a time, mixing well after each addition. The mixture should be very fluffy. Pour in the brandy, rose water, nutmeg, and salt. Mix. Add the flour in 3 additions, mixing just until combined and scraping down the sides between additions. Beat the egg whites in a clean, dry bowl until stiff peaks form but the mixture is not yet dry. Add to the batter and mix well until no streaks of egg white remain. Mix by hand if necessary. Pour the batter into the prepared pans and smooth the tops.
3. Bake for 70-80 minutes, until the surface is cracked and golden brown, and a toothpick inserted into the center comes out clean (a few crumbs are allowed). Let cool in the pans for 30 minutes. Turn the cakes out of the pans and let them cool (leave the parchment paper on; it helps keep the cake moist).