Stacy’s grandmother is said to have been one of the best cooks in the world. I can’t vouch for that, because by the time I knew her she was blind and her cooking skills had deteriorated somewhat- though she kept trying. Not only was she a good cook, but she was also very hospitable. Every Sunday she would whip up a huge meal, just hoping someone would come to her house after church for dinner! And they always obliged.
Most of her recipes were in her mind and cannot be replicated, but her her daughter, our Aunt Net, stood by her side watching carefully and recording measurements to make sure we would all be able to make this famous cake. Grandmama Dexter’s pound cake recipe also comes with a good testimony. She was a hard worker and extremely independent. Though blind, she lived on her own for many years until at the age of about 92 she had to go into a nursing home. Once when we went up to visit her, Stacy shared the good news about Christ with her- that we are all sinners; that God’s standard is perfection (of which every one of us falls short); that we were hopelessly lost and without hope; until God sent His only Son into the world. Jesus led a perfect life and yet was nailed to the cross. As 1 Peter 3:18 said, “For Christ also died for sins once for all, the just for the unjust, so that He might bring us to God, having been put to deathin the flesh, but made alive in the spirit,,,” When she heard this, slow tears rolled down her wrinkled cheeks and she said, “I’ve gone to church my whole life and have never heard this.” She repented of her sins, accepted God’s gift of salvation through faith in His Son, and embraced the wonderful grace of God through her Savior.
Grandmama has been with Jesus for about 32 years now, but this recipe for her moist, flavorful pound cake lingers on! We hope that you’ll enjoy it.
But first, here is a Baking 101 Tip: These are the differences various fats make in the tastes and textures of cakes: Butter produces compact, fine-textured cakes which have less height and smaller crumbs. It also adds delicious flavor! Shortening makes cakes tall and light, as well as coarse, dry, and crumbly. Margarine creates moist cakes which are coarse and crumbly, but are not light and have larger air pockets. Oil cakes are moist, tall and light, slightly coarse, with open crumbs.)
Bring all cold ingredients to room temperature before making this cake!
Grandmama’s Pound Cake
2 sticks butter (2 American size sticks equal 1 cup)
1/2 cup Crisco shortening
3 cups sugar
5 eggs (1 at a time)
3 cups unsifted flour
1/4 teaspoon baking powder
pinch of salt
1 cup milk
1/2 teaspoon almond extract
1 teaspoon lemon extract
1 teaspoon vanilla extract
First, cream the butter with the shortening; then add sugar and cream again. Sometimes I just use butter for the whole deal but the shortening does make for a nicer pound cake “crust” and adds to the rise.
Add the eggs one at a time. This is actually important so though you may just want to dump them in all at once, buck up and exercise some self-control here!
Add the dry ingredients. I’m not going to labor with showing you pictures of that process, but I did want you to see my new baking powder can. Sometimes it’s the little things! Our baking powder comes in tiny packages like this:
It is SUCH a hassle to use these tiny little packages of baking powder! But some friends were moving back to America and among the things they gave us was this can of baking powder:
Now I just keep refilling my can and I am SO happy about this. Yes, I know that this is blurry but sometimes you just have to brag a bit about God’s little daily kindnesses and provisions and this was the best photo I got. Ouch! 😉
Then add milk and extracts; mix until all is well blended. Prepare the pan with shortening and flour.
Pour in the luscious, buttery, velvety batter:
Stick into a COLD OVEN:
Notice- this oven has no bungie cord! Yes, we are moving on up and becoming very classy. Very. Well, yeah, it’s in our living room but….
Then turn oven to 325 degrees and bake for “about an hour”. Here’s the finished product:
OH MY GOODNESS! IT’S A MIRACLE! MY NEW OVEN IS AMAZING!!! Don’t buy that? Ok, ok! I made two cakes that day for my sweet husband’s sixtieth birthday party- one in the bundt pan and one in layers. This was the first time we had used this new oven that we bought used from the same friends who donated the baking powder can to our cause. Apparently, the thermostat is a bit off and my cake scorched on top. I scraped it off, covered it with icing, and it still tasted fine! But it wasn’t beautiful. Therefore, I’m sticking in this photo of the layered pound cake with chocolate icing used for Stacy’s birthday cake. While we usually eat this cake without icing (it makes an amazing strawberry shortcake), I also use it in making wedding cakes. Its moistness, density, and ease of handling create cakes of great structural integrity while the mild but distinct flavors show off many fillings, glazes, and icings to advantage.
Have a bite?
Can you taste the exquisite blend of vanilla, lemon, and almond and feel the smooth, fine texture? Mmmm….Grandmama Dexter would be proud;)
Meanwhile, here’s a bit of eye candy that was distracting me during the party, my grandson Josiah. Now THAT’S yummy!
He’s wearing the straw hat his granddaddy got for his birthday.
Then here’s the bit of eye candy that has distracted me for the past thirty-five years!
In China, men retire between fifty-five and sixty. Many of the “old men” go to the park in straw hats with their caged birds of a morning to chit chat, gamble, and just generally hang out! Our friends couldn’t resist getting Stacy his own straw hat and bird cage. Unfortunately, my photography for this whole post kind of stank- but you probably get my drift!
From China with love!