Janet Crow

Guest Columnist

A few weeks ago I traveled to Georgia to visit my Mama and Daddy and I brought home with me my Mama’s family recipe book. Going through it I stumbled upon my Aunt Emma’s pound cake recipe and I was just tickled to have found it as I remembered how moist and delicious hers were. She would always bring one to our family gatherings and it was the first dessert that disappeared from the dessert table.

After making ours, I decided that this would be a wonderful gift for our neighbors this Christmas, making them in mini bundt pans and wrapping them up. This pound cake also freezes very well by slicing it up, wrapping each individual piece in plastic wrap them place them in a freezer bag. This way, I can pull out a piece and take a walk down memory lane with each bite.

Aunt Emma’s Pound Cake

6 large eggs, room temp.

3 C. sugar

1/2 lb. salted butter (not margarine), softened to room temp.

3 C. all purpose flour (sifted 6 times)

1/2 pint heavy whipping cream

2 tsp. pure vanilla extract

In a mixing bowl, use and electric or stand mixer and beat together the eggs and the sugar for 1 minute. Add in the butter and beat together for an additional 3 minutes. Alternately add the sifted flour and whipping cream to the bowl, mixing well after each addition. Once all is incorporated, add the vanilla and beat for 1 minute. Pour the batter into a prepared (greased and floured) tube pan and place in a cold oven. Bake at 325 degrees for 1 1/2 hours. Remove and allow to cool in the pan for 5 minutes before turning out.


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