A SOUTHERN POUND CAKE..SHARING MY SECRET

In the South, some recipes are so guarded and secret, they are never revealed, like Miss Maudie Adkinson’s Lane cake in “To Kill a Mockingbird.” Do you remember how Miss Stephanie Crawford tried to steal the recipe for more than 30 years? Those cakes, “loaded with shinny,” were Miss Maudie’s special gifts — one for Mr. Avery when he saved her furniture from the fire, and small ones for Scout and Dill after the trial. She probably took that recipe to her grave.

 Mother's sweet friend, Miss Annie Dean would always leave an ingredient out of one of her recipes, just to ensure she kept her version, "secret!" She would be willing to share her recipes with friends, but then the response would always be the same....."my version did not quite taste as good as yours!" Well, Miss Annie...we loved ya' more than our luggage!

In the summer we would have pound cake; a recipe passed down in my family. With the golden cracked crust on top revealing the tender fragrant cake inside, it was served with fresh sliced Georgia peaches, summer's bounty of juicy strawberries and topped with real whipped cream.

Too good to be kept secret, here is my family’s Southern pound cake.

 

 

Southern Pound Cake

3 sticks sweet unsalted butter, at room temperature

3½ cups sugar

5 eggs

3 cups all-purpose flour, sifted

3/4 cup whipping cream

2 teaspoons vanilla extract

2 teaspoons almond extract

Butter and flour a 10-inch tube pan.
Preheat the oven to 300 degrees. Ensure that all ingredients are room temperature!
With an electric mixer, cream the butter until light and fluffy for 10 minutes. Scrape down the sides of the bowl frequently during the entire mixing process. Add the sugar, 1 cup at a time, and beat at medium speed for 10 minutes. Add the eggs, one at a time, beating after each addition.
Add 1 cup of the flour to the mixture, then ¼ of the cream, beating until just mixed. Repeat with the flour and cream until all is incorporated. Add the flavorings, beating them in, but do not overmix.
Pour the batter into the prepared pan.
Bake for 1 hour and 20 minutes, or until a wooden pick inserted in the center of the cake comes out clean. Cool in the pan for 15 minutes. Remove from the pan and cool on a wire rack.
Serve with fresh sliced peaches or strawberries. Top with fresh whipped cream.