When I first published FRIDAY IS CAKE DAY, I didn't know much about ebook formatting, and the way to link pages to a table of contents has changed since then. That means that the linked items are no longer linked.
Big Daddy was big in every way. He was fond of saying, "Some people eat to live, but I live to eat." Still, he was healthy and active and lived to a ripe old age.
I did a quick clean up job of the front and back matter of that ebook back in the spring, but I needed to do more so it will look as good as the content is.
The recipe I'm sharing, Big Mom's Pound Cake, is one of the 52 recipes in that ebook. I plan to turn the ebook into a print book in the next few months at the request of some family members.
WHO WAS BIG MOM?
Big Mom was Minnie Sims, a lovely, gracious lady who was the grandmother of one of my dearest friends. Big Momma and Big Daddy—yes, they really were known by those nicknames to their grandchildren and the grandkids' friends—had hearts as big as their sizes. By that, I mean they were both very tall. Big Mom was moderately overweight as many women in their 70s are.
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| Nordic Ware Bundt Pan on Amazon |
The two of them owned a very popular restaurant in a small town near a military post where they served thousands of soldiers over the years. Everything they cooked was delicious.
I wish they'd published a cookbook with the recipes they used for decades in that restaurant. Every week, Big Mom made this pound cake in a bundt pan. I loved the cake so much I bought a bundt pan like hers.
(I've had my bundt pan for decades. It's heavy, non-stick and has baked probably a thousand cakes or more. Imagine my surprise when I saw that Amazon had a Nordic Ware Bundt Pan that looks just like the one I bought years ago. It's a bit expensive, but if it lasts as long as mine, it's a great investment. However, they do have pans at lower price points.
I'm honored to present today's recipe which I've always called...
BIG MOM'S POUND CAKE
Ingredients
1 cup butter at room temperature
3/4 cup sugar
5 eggs
2 cups self-rising flour, sifted
1 teaspoon pure vanilla extract
Directions
1. Prepare the bundt pan or other type of baking pan by either greasing with a small amount of ghee or shortening and dusting flour on all the surfaces or by spraying with Pam Baking Spray.
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| Flour Sifter on Amazon |
Do the same for the second cup of flour. Set it aside until time to add it. (Return the excess flour to the canister.)
If you don't have a flour sifter, get one because sifted flour is the key to baking success.
The one show is a Bellemain 3 cup. It's like the one my grandmother used. You can get various styles, sizes, and price points.
3. Cream the butter and the sugar together until thick and creamy.
4. Beat each egg in one at a time, mixing thoroughly.
5. Now, you'll incorporate the flour. Add about 1/4 cup at a time to the creamed mixture, beating well on medium speed after each addition until all the flour has been incorporated.
6. Add the vanilla and mix well.
7. Pour the batter into the prepared baking pan, and bake at 325°F. (162.28°C.) for 50-60 minutes. Test doneness by inserting toothpick and checking that it comes out clean, meaning no moist batter clinging to it.
8. Cool in the pan for 10 minutes then turn out onto a rack or a cake plate.
TAKEAWAY TRUTH
I miss Big Mom. Making her pound cake reminds me of happy memories. Make some memories in your own little world with this cake shared with family and friends.
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