Darrell Grainger wrote:

>[....]
>You mix the butter and sugar together first then slowly add the eggs. If=

>the mixture curdles while adding the eggs, add a tablespoon of the flour=
=2E
>I had to do this. Why did they curdle? Should I have been mixing faster =
at
>a higher speed and adding the eggs faster?
>
Your problem is cold ingredients, Darrell.
The butter and eggs will not emulsify when cold. Your batter breaks, and =

no, it's not OK! Not for any cake batter, or mayonnaise for that matter. =

:-)
First you cream butter and sugar together, regular fine sugar is fine,=20
it will dissolve.
When everything is pale lemon (about double in volume), you start adding =

the eggs one by one and cream a little (not a lot) more.
Then you just add the flour (weak cake, like SoftAsSilk, or replace 10%=20
of A/P flour with wheat or cornstarch)
You can add a handfull of flour (from what is used in the recipe) if it=20
should ever start to curdle.
The water (I never use any) I would add with the flour.

After the flour is added, not much more mixing or the gluten will toughen=
=2E

If you don't like the fluffiness of the cake (poundcake is no boxcake by =

any stretch), add a little baking powder, that will make it fluffier.
But mostly a problem, if the batter breaks, as with any cake.
And that can be solved by using room temp ingredients and by adding the=20
eggs slowly.

Poundcake is one of *the* classical cakes, before GM came out with=20
2-stage mixing and cloyingly sweet, overly fat stuff (trans-cic fat,=20
emulsified shortenings).

Good luck with your baking.

--=20
Grue$$e.

C=3D=A6-)=A7 H. W. Hans Kuntze, CMC, S.g.K. (_o_)
" Strive for excellence in your life & reject being a doormat to others. =
Serve God. "
http://www.cmcchef.com , chef[AT]cmcchef.com
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