Some deliciousness from my friend Frank!"When I was little my mother and Nanna encouraged me to learn how to cook for myself and to do other things in the kitchen such as doing the dishes (and putting them away!) and keeping things clean. These chores were not just chores as such but also ways to create a foundation of independence for myself. If I was hungry, cook something! If the dish is dirty, clean it and put it away! And if you invite someone over to your home, make sure you know how to make him or her feel comfortable, like back at home. I will always be grateful for that from two of the most important women in my life."
MY MOTHER’S POUND CAKE RECIPES
Regular Pound Cake
Ingredients
2 ¾ cups, sifted flour
2 ¼ teaspoons, baking powder
1 ½ to 1 ¾ cups, sugar
1 teaspoon, salt
1 cup, butter, melted or very soft
¾ cup, milk
1 teaspoon, vanilla
4 eggs, unbeaten
1 cup, chopped nuts
Confectioner's sugar (optional)
10-inch tube pan
PAM or additional flour and margarine to grease pan
Method
Sift dry ingredients together in a large mixing bowl. Add milk, butter, and vanilla. Beat 2 minutes. Add eggs. Beat 2 more minutes. Pour mixture into a greased and floured 10-inch tube pan. Spread nuts on bottom of pan. Pour the batter in the pan (batter will be thick) and bake at 375 degrees for 50 to 60 minutes. Optional: when cake is cool, sprinkle with confectioner’s sugar.
Sour Cream Pound Cake
Ingredients
¼ pound, butter (very soft)
1 cup, sugar
2 eggs
2 cups, sifted flour
1 teaspoon, baking powder
1 teaspoon, baking soda
½ pint, sour cream
1 teaspoon, vanilla
A mixture of ½ cup, chopped nuts
1 teaspoon, cinnamon
½ cup, sugar
Bundt pan
PAM or additional flour and margarine to grease pan
Method
Cream butter. Add sugar and eggs and mix together. Add sifted flour, baking powder, baking soda; alternatively with sour cream and vanilla. Spread half the batter in a bundt pan that is already greased and floured. Sprinkle a little more than half of the “nuts” mixture evenly onto the batter. Add the remaining batter and sprinkle the rest of the “nuts” mixture and 1/2 cup sugar. Bake at 350 degrees for 1 hour. The batter should be thick enough to spoon it into the bundt pan and spread it all around evenly.
MY MOTHER’S POUND CAKE RECIPES
Regular Pound Cake
Ingredients
2 ¾ cups, sifted flour
2 ¼ teaspoons, baking powder
1 ½ to 1 ¾ cups, sugar
1 teaspoon, salt
1 cup, butter, melted or very soft
¾ cup, milk
1 teaspoon, vanilla
4 eggs, unbeaten
1 cup, chopped nuts
Confectioner's sugar (optional)
10-inch tube pan
PAM or additional flour and margarine to grease pan
Method
Sift dry ingredients together in a large mixing bowl. Add milk, butter, and vanilla. Beat 2 minutes. Add eggs. Beat 2 more minutes. Pour mixture into a greased and floured 10-inch tube pan. Spread nuts on bottom of pan. Pour the batter in the pan (batter will be thick) and bake at 375 degrees for 50 to 60 minutes. Optional: when cake is cool, sprinkle with confectioner’s sugar.
Sour Cream Pound Cake
Ingredients
¼ pound, butter (very soft)
1 cup, sugar
2 eggs
2 cups, sifted flour
1 teaspoon, baking powder
1 teaspoon, baking soda
½ pint, sour cream
1 teaspoon, vanilla
A mixture of ½ cup, chopped nuts
1 teaspoon, cinnamon
½ cup, sugar
Bundt pan
PAM or additional flour and margarine to grease pan
Method
Cream butter. Add sugar and eggs and mix together. Add sifted flour, baking powder, baking soda; alternatively with sour cream and vanilla. Spread half the batter in a bundt pan that is already greased and floured. Sprinkle a little more than half of the “nuts” mixture evenly onto the batter. Add the remaining batter and sprinkle the rest of the “nuts” mixture and 1/2 cup sugar. Bake at 350 degrees for 1 hour. The batter should be thick enough to spoon it into the bundt pan and spread it all around evenly.
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