Big Mama's Pound Cake

Happy Thursday, My Lovelies!  How is your week so far?  I've gotten a lot of boring stuff done...like cleaning out drawers and closets.  But I did bake my grandmother's pound cake because I saw Martha Stewart's recipe for Rosemary Pound Cakes in the Puffin Plated edition of Pride and Prejudice.

Plus, I baked it for Mr. Sketchy Reader as an "I'm sorry for being a meany" apology.  So I guess you can say that it's an apology cake!  And I'm not going to tell you what I did because you will unfollow me, so there!

I decided on Big Mama's recipe because I just wasn't in the mood for rosemary.

My grandmother baked this cake often when I was growing up.  I can remember eating it after school, and I liked it plain with nothing on it.  She preferred to bake it in loaf pans.  The beauty of this recipe is that you can give away one loaf and keep the other.  Plus, this cake freezes very well: I like to slice it and then freeze it in individual freezer bags.

This cake is called a "pound" cake because originally the recipe required a pound each of sugar, eggs, flour, and butter. 

I drizzled a little bit of honey on my slice.  Mr. Sketchy Reader likes whipped cream and berries on his.

If you choose not to bake it in loaf pans, you can bake it in a tube pan.  I used my fancy rose-shaped pan.  It looks pretty with confectioner's sugar sprinkled on top.  Another idea is to bake eight miniature loaf cakes for the holidays.  You could bake them for Valentine's Day, place them in pretty cellophane treat bags and finish each off with a red ribbon and card!

Big Mama's Pound Cake

Ingredients:

1 cup butter

3 cups sugar

6 eggs

3 cups sifted all-purpose flour

1/2 pint whipping cream

2 teaspoons vanilla

1/2 teaspoon lemon, butter, or almond flavoring (or additional vanilla flavoring if you prefer)

Procedure:

Cream butter and sugar.  Add eggs one at a time, beating after each.  Add flour alternately with cream, beginning and ending with flour.  Add flavorings.  Pour into two 8 1/2 X 4 1/2 X 3 inch loaf pans, or 1 10-inch tube pan.  Bake at 325 F for one hour.  (Note:  My oven is slow, and it took closer to 1 hour and twenty minutes in the tube pan.  Check after one hour.)

The way you know when it's done is stick a wooden skewer into the cake and a little cake should be attached to it (not runny batter, but cake crumbs).  You don't want the skewer to come out clean!

In case you're wondering, I added lemon extract because it's Mr. Sketchy Reader's favorite.

I like more of a buttery taste, so I prefer the butter flavoring. 

Both daughters like vanilla only!

Pound cake is definitely on my Top Ten Comfort Foods List.  I think this and chocolate chip cookies are the only desserts on there.  I like savory more than sweet!

What about you?  Do you bake any comfort desserts?

Until next time...

Blessings!
Ricki Jill