One of my long-term personal goals is to build a repertoire of classic recipes. I want to have a GREAT recipe for all the basics – homemade spaghetti sauce, chicken salad, macaroni and cheese – you name it! I would love to have a heirloom family recipe album full of our family’s favorite dishes to pass on to my children when they leave home. What a great gift! I love to think of Anna Claire cooking my mom’s meatloaf for her family one day! For me – there are memories associated with meals, and I so look forward to making MORE memories over mealtime as our little one grows!
Alas, my dream is far from complete. There are still so many dishes that I enjoy, but that I haven’t nailed yet. (Spaghetti sauce. ::sigh::)
BUT – when I tried a bite of Mrs. Polly’s pound cake, I knew that I had found MY pound cake recipe! Light and sweet, with a crust that is out of this world! Yummmmmm……
You should try it when its warm……oh, dear!!
So, I begged and pleaded for Mrs. Polly’s recipe. She was gracious and shared it. YAY!!
Now, I shall bless YOU, my dear readers!
Mrs. Polly’s Pound Cake
2 sticks Land o’Lakes butter (I used generic.) 3 c. sugar 2 tsp. vanilla 6 eggs 3 c. cake flour 1/4 tsp. salt 1 carton whipping creamMix butter, sugar and vanilla, cream well. Add eggs and beat well. Add flour, salt and whipping cream. Beat well, put in oven on 275 degrees and cook one hour, then cook for 50 minutes at 325 degrees. Cool in pan about 5 minutes.
I’m going to warn you – I didn’t have a big enough bowl to adequately mix this without making a huge mess, so I used my soup pot! haha! This recipe makes a good size cake. Since I don’t (yet) have a pound cake pan (or tube pan), I used a 9×13 stoneware dish. I sprayed it with Pam, but it stuck pretty well. That didn’t change the HEAVENLY taste one bit, but it wasn’t the prettiest to serve! I’ll be buying a tube pan shortly, because I can see this recipe being in a regular rotation around our house!
Hope you enjoy this as much as we have! Have a cup of coffee along with it and drop me a comment – it’ll be a cyber coffee chat!
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This pound cake sounds so good. One question though — what size carton of whipping cream? I’m guessing the 16 oz. size (2 cups). Am I right? Thank you.
I actually used the small one because that’s all our wee local grocery store had in stock! The recipe doesn’t specify and I wondered the same thing! Thankfully the small one worked perfectly! I will double check with Mrs. Polly and see what she uses and if it’s the 16 ounce size I’ll let you know! Thanks for your visit AND for your comment!