Granny's Pound Cake
By Diane Watkins
I remember as a child, when we visited my grandmother, she would always have all the children’s favorite desserts, and she would have a pound cake for the adults. As a child, I did not appreciate the delicate flavor and texture of that pound cake- unless of course it was covered with strawberries and whipped cream.
As I grew older, I began to enjoy it more and more. Thankfully, I asked her for the recipe one visit, and I’ve enjoyed cooking it ever since. I still enjoy it with strawberries, but even plain, this cake beats the others hands down.
You can use any flavoring you like in place of the butter-nut extract. I happen to like the butter-nut, but lemon, orange, almond are all good. This cake using air for leavening, so be sure to cream the butter and sugar well.
1 pound butter or margarine
3 cups sugar
1 teaspoon vanilla extract
1 teaspoon butter-nut extract
6 eggs
4 cups all-purpose flour, sifted
¾ cup whole milk
- Preheat the oven to 325 degrees. Prepare a 10 inch tube pan or bundt pan by greasing and flouring it well.
- Cream the butter and sugar thoroughly.
- Add the eggs, 1 at a time, beating thoroughly after each addition.
- Add the flavorings.
- Add 1/3 of the flour, then ½ of the milk, continue alternating flour and milk, ending with the last 1/3 of the flour.
- Mix just until blended, then pour into prepared pan. Bake at 325 for 1 ½ to 1 ¾ hour depending on your oven, until done.
- Allow to cool for 5 minutes, then remove from pan.
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