#POUND CAKE - #SouthernPoundcake 275 YEAR RECIPE THAT FLATOUT BEATS ALL
Not that you need my advice, but if you want to flat-out rule the next gathering (or just be the boss of your own damn kitchen) consider baking a REAL pound cake.
A REAL ONE.
This downhome, Southern pound cake comes to you from my great great grandmother, Hattie Thorne, of Wilson NC (more about how she lost her son but saved his 3 babies in the 1918 pandemic later), passed down to me from her granddaughter, my great aunt Dot (her AKA sorors made sure she always provided this cake - I should know, since I was the one beating this batter).
The cake that will make you MVGuest at any dinner is simple:
👩🏾🍳A pound of butter
👨🏻🍳A pound of powdered (confectioner's) cane sugar..the box is usually a pound
👩🏿🍳A pound of SELF RISING flour (did it need caps? Yes. I'm yelling.) About 4½ cups, sifted
👨🍳A dozen eggs (10 extra large, at least)
👩🏼🍳👨🏽🍳Add a pinch of a good cake spice, like mace, and a capful of flavoring (I stick a vanilla bean pod in a small bottle of bourbon to make my own vanilla extract, but that's me) and that's it -- no milk or other liquid. The trick, of course, is in the mixing. The cake rises mostly because the egg whites are beaten to a soft peak in a chilled bowl first. Then, unlike most recipes, where butter and sugar are creamed together, the flour and butter are whipped up until they make a smooth paste in a separate bowl. Then the sugar, eggs and flavoring is beaten. Everything is mixed together, mixing in the egg whites, last, gradually. Then a long-ass beating. Beating like- you-stole-something-long - like 10 mins.
Speaking of folks from NC, my step-Papi, an excellent home chef himself, always advises that batters that are beaten should rest before going into the oven...I give this only 10 mins, since it's relying on those egg whites. Flouring and buttering the 10 inch tube pan THOROUGHLY is critical.
Trust.
It bakes for 1 hour and 20 minutes at 325°F in my oven; I don't use convection for this. Cool it IN THE PAN first, then turn it over on a cooling rack. Wrap it up after it cools and let the butter mellow overnight.
If you go rogue with this recipe, do not mention my name - I'm not here for that, although you could substitute some of the butter with sour cream.
NOTE RE: VEGAN OPTION Although I recommend actual unsalted (only) butter, a nut oil like pecan, walnut or pistachio would give good results.
You'll see I'm not using the organic flour and sugar I usually use...we'll get over it. COVID grocery shopping is what it is.
ANY questions? Email me for stand mixer or other instructions at theboss@cooklikeaboss.com
Is pound cake this serious?
Is a pig fart pork?
Y E S
*mise en place, or setting everything up before you start will make or break you on this recipe
#BOSSHax: Put opened brown paper bags on the mixing surface - another reason to ask for paper ♻️ over single use 😣 plastic. Roll it up and throw it away for easiest cleanup.
2Bowlz…is that like 2Chainz?
IDGAD = I Don't Give A Damn
#1918 My grandmother Vivian was 2 years old; her father died in the second wave of the Spanish Flu Pandemic soon after this pic was taken.
