Peach pound cake by the late Al Johnson

We lost a dear friend, Al Johnson, last week. He was an avid cook. He loved to cook for his beloved Twalia. I have several of his recipes, but not near enough. He loved to create. Always took one of his creations to the church dinners. His cooking will be missed in the community of LaBell.

I know that there are a lot of good cooks out there that people would love to have their recipes, so I am asking again for individuals to send me one so I can share with all of the readers before they take it home with them. My fax is my phone number.

That’s what our grandson Jeremy told me several months ago. He wanted my potato salad recipe so I wouldn’t take it with me, so whenever I am making potato salad I call him so we can make it together and he will learn that I don’t always follow the recipe I gave him.

I remember our boys would try to copy Charlie’s mama’s cooking even to the point of filming her cooking, however, she was always jumping up and adding something without their seeing exactly what she was doing.

But I guess they got some of it – they are all good cooks.

Al’s Peach Pound Cake

1 box Duncan Hines butter cake mix 3 beaten eggs 1/2 cup oil 8 ounces cream cheese, softened 16 ounces canned sliced peaches, drained and cut into small pieces (save the juice) 1 cup sugar Directions: Grease and flour bunt pan, set oven on 325 F. Mix first four ingredients, cake mix, oil, eggs and cream cheese. With mixer on low speed fold in peaches. Pour into bunt pan and bake for 1 hour. While cake is baking dissolve sugar into peach juice. Allow cake to cool 15 minutes. Pierce cake all over with fork. Spoon peach juice and sugar all over cake. Use pastry brush and brush last bit of juice over cake and holes will seal up.

Gooder’n syrup, Von.