Minden Press-Herald

Wednesday
Oct 01st

A pound cake worth its weight

A dear friend, Mildred Brent., moved away to Sterling, Virginia. 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.  Mildred was a great cook, too.


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. 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. I miss Mildred and those days, even the beautiful table setting, but her most of all.

A pound cake worth its weight

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
 
Place rack in lower third of oven. Preheat oven to 325 degrees. Grease and flour a 9X5 inch loaf pan.

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.

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. Pour batter into prepared pan; smooth top. Bake 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.

Last Updated ( June 03, 2011 )  

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