Frances Pardue, NC baked and shipped! The cake was fresh and had table beauty. You might ask; where is the photo? Answer: We were more interested in the beauty and taste until a little to late. [contributed by Frances Pardue, NC]
1 CUP [2 STICKS] BUTTER
3 CUPS SUGAR
3 CUPS ALL PURPOSE FLOUR
1 CUP WHIPPING CREAM [aka heavy cream]
1 TEASPOON VANILLA
1. GREASE & FLOUR TUBE [OR BUNDT] PAN AND SET OUT EGGS AND BUTTER ALLOWING THEM TO REACH ROOM TEMP.
2. IN A LARGE BOWL, CREAM BUTTER AND SUGAR UNTIL SMOOTH.
ADD EGGS. ONE AT A TIME BEATING FOR ONE MINUTE AFTER EACH ADDITION
SIFT FLOUR AND ADD TO CREAMED MIXTURE ALTERNATING BETWEEN FLOUR AND WHIPPING CREAM.
3.STIR IN VANILLA
4. POUR INTO PREPARED PAN AND PLACE IN A COLD OVEN.
TURN THE OVEN TO 300 DEGREES AND BAKE FOR 80-90 MINUTES, UNTIL
TOOTHPICK INSERTED IN THE CENTER COMES OUT CLEAN
COOL COMPLETELY BEFORE REMOVING FROM PAN.
4 thoughts on “Southern Pound Cake”
Sara shared some of Francis’ cake with me and I can tell you it melted in my mouth! (Which helped contribute to no photo). The texture was velvety smooth, the taste fantastic and it was baked to perfection. Many thanks for sharing the taste as well as the recipe.
Sounds yummy!!!!!!!!!!!!!!!! 🙂
I was elated when Sara shared Frances’ incredible cake with me. Even more over-joyed when Frances shared the recipe. But the perfection lies in the baker;s touch.. I have tried different recipes in my lifetime but unless you possess the “baker’s anointing” which is what Frances obviously has it won’t taste as good as this delectable, delicious, blessed cake tastes.
Thank you, Frances for your wonderful gifting and thank you Sara that you were not selfish and kept the glorious cake all to yourself.
Love this cake! It’s great in am with coffee, pm with tea. And, lunch with pecans and whip cream. I can imagine in summer with strawberries. It really makes for an all delicious purpose cake. It shows beautifully as well! Well, that is the one Frances baked! Thanks, girl!