Willie's Awesome Pound Cake

[Guest guest]

Awesome Pound Cake

 

My Aunt Ruth used to make the best pound cake in the whole world. It was so

rich and creamy. She explained to me that it was called a pound

cake because it used a pound of butter and a pound of sugar. This was what

made it so rich. Here's my recipe - hers was very similar.

 

Ingredients:

3 cups cake flour

6 large eggs

1 pound butter

1 pound sugar

2 teaspoons of pure vanilla extract

1/2 teaspoon salt

1/2 cup buttermilk

 

Sift the flour into a large mixing bowl. Stir in the sugar. I use a large

spoon for this. Next I add the butter. My grandmother would melt the butter

in a pan over slow heat to make it blend easier. You can do this or just let

the butter soften at room temperature. Add the eggs, whole. At this point I

break out my mixer and begin mixing on slow. I slowly add my buttermilk, and

then the vanilla extract. After it is thoroughly stirred, I turn the mixer

up to medium for a few minutes,

and then finally on high. If the mixture is a little thick I add just a

touch more buttermilk. If you don't mix things thoroughly you will have

lumps that will form air bubbles in your mixture and leave holes in your

finished cake. It was always a matter of pride not to have these air pocket

holes in our cakes so we always made sure we got all of the lumps. In the

pre-electric-mixer day that involved a lot of whipping

the cake by hand. We usually didn't have a hand cranked mixer that worked

well, so this involved a large mixing spoon to whip it. Some old timers even

counted the number of times they whipped the mixture - sort of made it fun

and you didn't notice your arm tiring.

 

Preheat the over to 325 degrees.

 

Take your standard tube cake pan and oil it with butter. Then lightly flour

the oiled pan. Shake the excess flour from the pan.

 

Pour the mix in, bake the cake for about 1 hour and twenty minutes. Keep

looking at how your cake is doing through the oven door but avoid opening

the door too much while it is cooking as I have seen this, or jarring a

cake, cause it to collapse. When you think it is done, do the toothpick

test. Stick a wooden toothpick into one of the thickest

parts of the cake. If it's dry when you pull it our, the cake is done.

 

Allow the cake to cool 15 or 20 minutes in the pan. Then gently remove it,

and stick it on your favorite decorative cake plate.

 

 

 

Willie Crawford.

 

 

Language is an expression of thought. Everytime you speak, your mind is on

Parade

Mark 12: 30,31

 

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