Country charm rules the roost on this table setting. Do you have special memories of a cake your grandmother made for breakfast? This is my great-grandmother’s recipe for old fashioned pound cake and it is outstanding with morning coffee (or diet coke if you’re like me). It can easily be topped with strawberries or a chocolate drizzle to jazz it up! A good recipe shared with others will live forever.
Old Fashioned Pound Cake
1 1/2 cups butter, softened (3 sticks)
3 cups sugar
5 eggs, room temperature
3 cups flour, all-purpose
1 teaspoon salt
1 cup milk
2 teaspoons vanilla
Beat the butter and sugar until fluffy. Next add the eggs and beat until well combined. Then add the flour, salt, milk, and vanilla. Beat for 5 minutes. Pour into a 10-inch bundt pan sprayed with nonstick spray. Cook at 350 for 1 hour and 20 minutes or until a toothpick comes out clean. Cool in the baking pan for five minutes and then turn out onto a plate for final cooling.
Hint for cooking pound cakes:
1. To measure the flour and sugar, spoon into measuring cup and then level using the straight edge of a knife. Do not pack flour.
2. Remove the eggs and butter from the refrigerator about two hours or the night before making the cake so that each is at room temperature.