A Pound Cake Worth its Weight
Some may remember me telling you about my dear friend, Mildred Brent. A little over a year ago, she moved away to Sterling , Virginia to live with her daughter and son-in-aw, Julia Ann & Fred Stewart. She was part of our group of friends that would gather on Friday and Sunday to play Mexican Train. Following church on Sunday, the hostess would prepare dinner. When it was Mildred’s turn, she would always set an elegant table using beautiful dinnerware, real table cloth and napkins. The rest of us just used simple paper plates and napkins, making cleanup easier. We would fuss at Mildred for all the trouble she went to but couldn’t convince her to stop. She continued with her lovely table settings. Mildred was a great cook too; it was one of her favorite activities. One of the dishes we liked her to prepare for us was her Fried Pork Chops. I won’t even try to persuade her to give us that recipe because NO ONE could make them taste as good as she could.
When Mildred moved, she gave us different objects from her home to help us remember her (as if we needed that). One of the things she gave me was most of her cookbooks which I treasure…..and use.
This is a cake Mildred made for us one Sunday before she moved; then later gave me the recipe. I like it because I prefer cakes that are not overly sweet and have no icing. I’m thankful that she shared this recipe because it is definitely a KEEPER. We miss you and those days Mildred….even the beautiful table setting but YOU most of all.
• 1 cup unsalted butter, softened
• 1 cup sugar
• 3 large eggs
• 2 cups sifted cake flour
• 1/4 tsp. baking powder
• 1/2 tsp. salt
• 1/2 cup sour cream
• 1 tsp. vanillas extract
1. Place rack in lower third of oven. Preheat oven to 325o. Grease and flour a 9X5 inch loaf pan.
2. Beat butter at medium speed with an electric mixer for 30 seconds or until creamy. Add sugar, one tablespoon at a time, beating just until blended after each addition. Beat mixture, scraping down sides of bowl 3 to 5 minutes or until light and fluffy. Add eggs, one at a time, beating just until blended after each addition.
3. Combine flour, baking powder and salt in a medium bowl; add flour mixture to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir vanilla into prepared batter until blended.
4. Pour batter into prepared pan; smooth top. Bake at 325o for 55 to 65 minutes or until a wooded pick inserted in center comes out clean. Let cool in pan on wire rack 10 minutes. Remove from pan and continue to let cool on wire rack. Store, wrapped in waxed paper or plastic wrap up to 1 week.
NOTE: – If desired, may add such favorite ingredients as dried fruit, nuts or coconut.
PREPARE & SERVE WITH LOVE, NANCY