It’s National Pound Cake Day this Saturday and nothing says love to me like a pound cake. The cake I grew up on. Stranded on a island, only one cake for the rest of my life–my grandmother’s pound cake is the one. I grew up eating this cake all the time. Family reunions, Sunday dinner, get togethers–the pound cake was always there. So I wanted to celebrate with THE one.
My grandmother (Nannie) was the one who helped me see and feel love in food and the presentation of it. We lost her years ago and there is not a day goes by that I don’t think of her. She was a fine woman. She was a home economics teacher, a talented seamstress and the most amazing cook. A sweet hearted, generous lady who showed us in the food she prepared for us how much she loved us. Her Chicken & Dumplings, her cornbread dressing, her pear & fig preserves, her Seafood Gumbo, this pound cake, etc. There is nothing finer. I wished I had paid close attention in the kitchen and studied her, but I was too excited being the recipient of her great food and the eating part was first and foremost in my mind! All these years later, I wish I could just have one more day in the kitchen with her and ask her a million questions and really notice every little nuance when she rolled her dumplings, seasoned her cornbread crumbs, and made up this batter. My mother brought me my nannie’s recipe collection a few years back and in it, I found a little homemade recipe book that her students must have made her–a spiral bound, hand drawn yellow cover, pale with age and wear. This recipe was in there–in her handwriting.
The pound cake got it’s name from how it was made all those years ago–literally a pound of butter, a pound of sugar, a pound of flour and a pound of eggs. That’s it. No doubt it was a massive cake that fed a lot of families back in the day. Supposedly it came from England in the 18th century and a cake that has been around that long is going to get a bit of a makeover along the way, adding in flavors, leavening, and adapting the recipe to not be a four pound cake (which probably should have been the name all along as four pounds of ingredients is what you use to get at the end of the day!) You can do so many flavors of pound cake–adding in orange, lemon, nuts, chocolate, rum, etc. and you can do a glaze on top. Serve it up with a chocolate sauce, some fresh berries and cream, or enjoy it my favorite way– plain, with a hot cup of coffee.
So if you grew up with a grandmother who made pound cakes or if you grew up eating them all the time like we did, celebrate National Pound Cake Day by making a family recipe or making one that reminds you of those family get togethers.
I’ve not added added or subtracted anything to this recipe–leaving it exactly as I found it in the recipe book. And no matter if I follow to the letter exactly, it’s not going to taste like Nannie’s….that extra special pinch of love and care that grandmothers have for their families made everything taste just right.
Nannie Broome’s Sour Cream Pound Cake
My grandmother’s pound cake recipe–moist, dense, simple, and full of love.
3 cups sugar
2 sticks butter, room temperature
6 eggs, room temperature
1 cup sour cream
3 cups flour
In a large mixing bowl, cream sugar and butter until light and fluffy.
Add in eggs, one at a time and mix until the yolk just disappears.
Add sour cream and blend well.
Pour in flour, a little at a time, scraping down the bowl as you mix to incorporate all the flour. Blend until the batter is smooth.
Pour batter in a greased and lightly floured bundt pan. Bake at 350 degrees for about one hour-may take a few minutes more. Test cake doneness by inserting a wooden skewer or long toothpick into center of the cake. Cake is done when only a couple of crumbs cling.
Cool in pan for about 10 minutes and turn cake out onto serving plate.
Serve with chocolate sauce, strawberries and whipped cream or my favorite way-plain! I hope you enjoy this family recipe. There is no baking powder in this recipe so it is going to be dense and delicious.