Month: March 2019

 

 

 

NATIONAL POUND CAKE DAY

 

Today, March 4^th is National Pound Cake Day among other named days. *

According to my journal, I last baked the pound cake noted below in the Spring of 2017. I was living away from my home state temporarily at a Fisher House in the state of Virginia. A close family member was recuperating in a hospital at the time. A lady I’d met months before at the house gave me this recipe. I’d made pound cakes for years with a sour cream addition. The variation of using heavy whipping cream instead was a recipe I was eager to try. The cake turned out well, and I must admit other people at the house thought the same.

I’ve lived in the northeastern United States my entire life. My time in Virginia on that trip lasted close to a year. I had the pleasure of learning the so-called ‘southern hospitality’ was a real thing. The Fisher House was a home away from home. It was always a delight to get a warm welcome from a house guest after a long and sometimes emotional day at the hospital. Most houseguests got a chance to return the favor in kind. I’d have to say it was rare that there wasn’t prepared meals, snacks and fresh baked goods waiting for the guests at the end of their day. Houseguests and staff alike shared in the hospitality that made the time at the house bearable as the hospital patients recuperated.

I don’t have nutritional information for this scratch recipe. And hey, do you really want to know anyway?

So, in the spirit of National Pound Cake Day, here’s my contribution.

(*By the way, today is also National Hug a G.I. Day. My G.I. has been hugged today and he loved the pound cake!) 😊

 

Whipping Cream Pound Cake

Ingredients:

5 or 6 eggs

½ pint heavy whipping cream

2 sticks of softened butter

2 tsp. vanilla extract

3 cups cake flour

2 ¾ cups granulated sugar

 

(A Bundt pan can be used for this recipe, but I use the tube pan to get better results for this heavy cake)

Grease a large tube pan with a light layer of shortening and dust with flour.

(Notes: I used 5 eggs, the original recipe called for 3 cups of sugar; this makes a large cake – if desired, a reduction by half in the ingredients would make a smaller loaf pound cake)

 

DIRECTIONS                                                                 

Cream the butter and sugar in a large bowl. Add eggs (preferably room temperature) one at a time beating each into the mixture, then repeat the process with each egg.

Add the vanilla extract.

Stir in equal amounts of flour, then whipping cream and stir. Repeat adding whipping cream and flour until the last amount of flour is mixed into the batter.

Bake at 300 degrees F. for 1 hour 45 minutes (I preheated the oven for only 5 minutes or less before baking)

Check for doneness with a toothpick or clean butter knife.