A few weeks ago, I bought fresh peaches and vegetables at our local vegetable market. A few days later, I noticed the peaches were ripening quicker than we were eating them. As good as those peaches were, HH and I needed a little incentive!
I quickly mixed my grandmother’s pound cake together for a simple treat to go with the peaches – and also the Coconut Whipped Cream I shared recently.
Yes, yum is right!
This is a very old recipe from my grandmother’s collection – PAM’s mother, the one they say I’m so much like.
Sometimes old recipes don’t work out as well as newer ones. Have you noticed that? Is it due to a difference in ingredients that have changed over the years? Take lard, for example. How many of us use that stuff these days in our recipes?
This recipe is different somehow because it consistently tastes good every time I bake one! Maybe because there’s no lard in it. Just real creamy delicious b-u-t-t-e-r.
You normally would bake this pound cake in a tube pan or bundt pan. I wanted to share part of mine easily, so I made two regular-sized loaves.
Just as with most scratch cake recipes, cream the butter and sugar.
It’s important to add the eggs one at a time, mixing between.
Alternate adding the dry ingredients and the buttermilk. Mix baking soda with boiling water, and add that at the end with the vanilla. Mix well.
The recipe pretty well fills the mixing bowl. Look how creamy! Don’t you want to stick your finger in there?
Spoon the batter into your pan(s).
Bake for an hour until cake tests done.
Transfer to a cooling rack after loosening from the pan.
Print the recipe or PIN the first image (above) for later.
- 3 cups sugar
- 1 stick butter
- ½ cup shortening
- 5 eggs
- ½ teaspoon baking soda mixed with 1 Tablespoon boiling water
- 3 cups unsifted all-purpose flour
- ½ teaspoon salt
- 1 cup buttermilk
- 2 teaspoons vanilla
- Cream butter, shortening, and sugar. Add eggs one at a time, mixing between. Beat well. Combine salt and flour. Add alternately to creamed mixture with buttermilk. Add soda mixed with boiling water. Add vanilla and beat well.
- Pour into prepared stem pan. bundt pan, or two loaf pans. Bake 325 degree oven for 1 hour and 15 minutes or until cake tests done.
Mammau’s pound cake is delicious and moist all by itself…out on the porch with coffee.
Enjoy it with whipped topping (like Coconut Whipped Cream) and fruit (like peaches). 🙂
Or, peach home-made ice cream (regular or dairy-free). This weekend, I’ll be making my dangerously delicious and favorite Mint Chocolate Chip Ice Cream. (Sorry, I have no dairy-free for that one yet.)
Doesn’t this make you want to whip up something for your weekend enjoyment?
Whatever you decide, I hope it’s refreshing and yummy. Have a fabulous weekend!