As I mentioned in a prior post, the advice I hear most from experienced writers is ‘Write what you know‘. For me, writing what I know means writing about my own personal crazy. With that, please forgive me for exploring uncharted territory. I am not a baker, nor do I strive to be a baker. Yet, the pound cake I make for special occasions has an ever growing fan base.
When I broke the news to my siblings that I planned on not making a pound cake for the Easter gathering, I quickly received an emotional plea for me to reconsider. So, I showed up to the Easter family gathering with a pound cake in tow.
Late last week, Rob informed me he was going to spend two days helping areas hit hard by the recent tornadoes and severe storms. On Saturday, while home with the kids, I decided to surprise Rob with a pound cake. You see, the recipe for the pound cake is from his Mom. The recipe is famous within Rob’s family. His Dad loves it. Loves it. Rob’s Dad becomes a giddy school boy whenever I arrive with a pound cake. In fact, at the Easter gathering, Rob’s Dad approached me while I was eating and said in a tone that resembled a 5yr old, “When are you going to cut the pound cake?!” Those who were around to witness his inquiry laughed hard. Rob’s Dad is in his 80s.
All that said, I present to you the one thing I bake. And apparently, forgive me, I done bake it real good.
Pound Cake Recipe
3 Sticks of butter
8 oz Cream cheese
3 Cups of Sugar
6 Large Eggs (at room temperature)
3 Cups Swans Down cake flour (sifted before measuring)
1 tsp Vanilla
Beat well until creamy the butter and cream cheese. Add sugar 1/2 cup at a time and beat well. Add eggs one at a time and beat well after each egg. Add flour 1/2 cup at a time and mix well after each addition. Bake at 315° for 1 hour and 15 minutes in a greased and floured bundt pan.