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Pound Cake – A True Southern Tradition

I must say that I truly believe that baking a delicious pound cake is a Southern tradition.  I do remember when I was first married and I decided to make one that I was so fearful that I would fail and somehow I would disappoint all of those wonderful Southern cooks that came before me.  It took me a while but I must say that I always get comments about my pound cakes.  I have shared many recipes for pound cakes on this blog and there are so many different options to make a great cake.  There is no big mystery in preparation and it is usually the basic way that any cake is made.

A week or so ago a fellow blogger mentioned pound cake as a response to one of my blog posts and that gave me an idea to share some real Southern pound cakes with you.  I admire many cooks, chefs and food network TV personalities today but if I want an old fashioned Southern recipe for a pound cake, I always go to my old cookbooks that are usually prepared by churches in the area.  The recipes I am sharing with you today are from three of those cookbooks.

The first two recipes are from my Concordia Lutheran Church cookbook, Conover, NC.  The first recipe is from Margaret Sparkman and she was a local personality that made so many different things out of gourds and was known as “the gourd lady.”  A black walnut cake is definitely a Southern favorite and I do believe “the gourd lady” was a great cook too. The second recipe is from one of my friends and peers that worked with me on a church project a couple of weeks ago and just hit it off as if we had been friends forever.  I know buttermilk adds a richness to any recipe and think Paula Brown’s recipe would be delicious.

Paula's Pound Cake

The next recipe is from St. Peters Lutheran Church, Conover, NC and the idea of making a smaller cake appealed to me.  I can understand how a family of one or two would enjoy the great flavor of a full size pound cake but in a smaller portion.  The recipe looks super easy to make.  Betty Hovis is in a nursing home now but she had a wonderful reputation at St. Peters of being a great cook.  I am sure she would be pleased to know that I shared this with you.

sp Pound Cake

The last recipe that I am sharing is from one of my oldest cookbooks from St. Stephens Lutheran Church in Hickory.  I was intrigued by this recipe submitted by Mrs. Ollie Kanupp.  I love lemon pound cake and see that lemon flavoring is included in the recipe.  I am sure she was someone’s special grandmother and her family always looked forward to her pound cakes.

ss Pound Cake

 

Even though I have shared my Granny’s recipe on this blog before, I am sharing it with you again below.  It does make a smaller cake but the ingredients can be doubled for a larger cake.  It is definitely a family favorite.

Granny’s Pound Cake

1/2 lb of butter

1 and 1/2 cups of sugar

2 cups flour

1 teaspoon baking powder

1/2 cup milk

3 eggs

1 teaspoon lemon flavoring

1 teaspoon vanilla flavoring

Cream butter and sugar.  Sift dry ingredients.  Add butter and sugar to dry ingredients with the milk.  Add eggs one at a time and beat after each addition. Add flavorings and of course you can chose your favorite flavorings for the cake.  Bake one hour in tube pan at 325 degrees.  Recipe can be doubled.

Even in the hot summertime, I enjoy baking and you just can’t beat homemade pound cake and homemade ice cream.  YUM.

Thanks for stopping by.

3 responses »

  1. I think I’ll try your recipe first! My father always used to make Black Walnut Cake. He was the baker in the family. Thank you for sharing! Hugs!

    Reply
  2. It is a Southern Classic and I will even eat it for breakfast!

    Reply

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