Mama's Pound Cake for the Holiday Season

If your mom is still in the land of the living, please do yourself a favor and, first, thank God, then have her to write down your favorite dish that she makes for you in her own handwriting.  This can be framed and placed as great wall art in your kitchen. I love words, so I would surround myself with words in my whole house if I could.  If your mother is no longer with us, write down your favorite recipe from her personal cookbook and frame it, but make sure you give her credit. You can also have it burned into a cutting board.  What a great gift idea for all the "cooking" members of your family - a unique keepsake of a favorite recipe from someone you all cherished.

I would ask my mom to make a pound cake for me every time she came to visit.  I did request her to write it down for me before the dementia took her memory from us. For all of you who never got your mother's recipe and have still tried to master the pound cake, I promise, this one does not disappoint.  It turns out perfect, every time.

Jackie's Pound Cake ​

She hadn't gotten to the cake yet, but that Swan's Down Cake flour is on the counter behind her.

(10 inch Tube Pan or Bundt Pan)  
​Ingredients:

• 1 ½ cups (3 sticks) - salted butter, softened
• 3 cups - white granulated sugar
• 6 large - eggs (room temp.)
• 3 cups flour-  My mom used sifted Swans Down Cake Flour
• ½ tsp - vanilla extract
• ½ tsp - almond extract
• 1 cup of milk or heavy whipping cream (1 pint)

GLAZE (If desired)

• 2 cups - sifted powdered sugar
• ¼ cup (½ stick) - butter, melted
• 2 – 4 Tbsp - heavy cream
• Extract/flavoring, if desired

Directions: PREHEAT oven to 325°F.

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BUTTER and lightly flour pan.  Sift cake flour once then measure; set aside. 
In large mixing bowl, cream butter then gradually add sugar beating on medium speed until creamy.  Add eggs, one at a time, beating just until blended after each addition.  Add cake flour and heavy whipping cream alternately beating on low speed until just blended as over beating will yield a dry and heavy cake.  Add vanilla; for richer flavor, add additional 1 ½ tsp. vanilla extract.  My mom would also put ½ tsp. of almond extract in the cake as well. Pour into prepared pan. 

BAKE approx. 1 hour and 15-30 minutes or until a long tester inserted in center of cake comes out completely clean.  Cool in pan on wire rack 15-20 minutes.  Remove from pan, and cool completely on wire rack. 

 
GLAZE (optional)
COMBINE powdered sugar and butter in medium size bowl.  Stir in 2 Tbsp. of heavy cream.  If desired, add ¼ tsp. of almond extract or ½ tsp. of vanilla extract.  Beat until smooth and creamy, adding more cream 1 Tbsp. at a time if necessary.  Drizzle over cooled cake.

​Enjoy with the closest thing to homemade ice cream you can find.