Granny’s Pound Cake

Nov 7th

 

And the winner is, ha ha, I got you, you thought I was going to talk politics. The Giveaway winner is Sarah Heins Deutsch. I will be sending you all the copies of my recipe’s so far. I will try and get it out to you sometime this week. Thanks to all of you that took the time to comment, and I will have another giveaway around the Christmas Holiday. I hope you will continue to be inspired by my recipes and try something new! I really did put all your names in a bowl and drew the first one out! I told you I would be honest about choosing. Now, to get back to the politics, no matter who you voted for, we have to move forward. We need to come together as a Country and do what needs to be done! I have to say that I am all for women’s rights and same sex marriage. Does it really matter who you love? As long as you love another human being and treat all people the same without judgement, the Universe would be a more peaceful place in which to live! On to my recipe for this amazing Pound Cake. This recipe came from a friend of mine whose Grandmother passed it down to her. It is the best Pound Cake I have ever had. You can eat it plain, which is my favorite way to eat it, or you can top it with your favorite topping. It has one pound of butter in it and 6 eggs. The key to the moistness of this fabulous cake is buttermilk. This is a great dessert to have any night of the week or for a special occasion. I like it with coffee in the morning. I wish I had some right now! Let me know what you think? Thanks for continuing to comment, it really means a lot to me! Stacey

 

Nice fingernail!

Granny’s Pound Cake:

1 lb butter-softened, as you can tell from the picture I like Land O Lakes.

3 cups sugar

6 large eggs separated

3 cups all purpose flour

1/2 tsp salt

1/4 tsp baking soda

1 cup buttermilk-room temperature

2 tsp vanilla

Cream butter and sugar together. Add yolks one at a time. Beat well. Add sifted dry ingredients alternately with buttermilk, in three equal portions. Mix well. Whip egg whites separately to soft peaks and then fold into batter, adding vanilla.

Bake at 350 in a greased, floured, Bundt Pan for 1 hour. Let rest for 15 minutes and invert onto cake platter.

 

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