I was looking for a dessert to finish off a recent meal I prepared and stumbled upon a simple pound cake recipe in one of my old cookbooks “Cook and Love It – A Collection of Favorite Recipes and Entertaining Ideas Atlanta, Georgia.”
Way back in the early 80s when Pap had his triple bypass surgery a local lady who was staying at the same Atlanta hospital gifted Pap and Granny with the cookbook.
I’m not sure Granny ever used it much, but when I first started learning to cook it was the place I went first to look for new recipes. After I was married Granny said I might as well take the cookbook with me since I was the one who used it the most.
The pound cake recipe is in the back of the book under the “Student’s Recipes” heading, that’s probably why I never took notice of it before.
Once my eyes landed on the name of the recipe “Great Granny’s Pound Cake” I thought well it has to be good, its not my granny’s recipe, but most grannies can cook 🙂
- 1 cup lightly salted butter
- 1 1/2 cups sugar (sifted 4 times)
- 2 cups flour (sifted 4 times)
- 5 eggs
Cream butter and sugar; add eggs one at time mixing well after each addition. Add flour slowly; once flour has all been added mix for five minutes. Pour batter into a greased and floured pan and bake one to one and half hours at 350 degrees. In my oven it took a little less time than the recipe suggested—more like 50 minutes, so you will need to keep an eye on it till you see how it does in your oven.
The recipe was submitted by Debbie Stacy – Grade 2 and Elizabeth Stacy – Kindergarten.
Well my instinct about granny recipes being good ones proved true. Great Granny’s Pound Cake is a very delicious pound cake and simpler to make than some of my other pound cake recipes.
Over the years many folks have asked me to write a cookbook, but I’ve never seemed to be able to get it done. I have finally managed to put ten of my favorite Appalachian recipes into an eCookbook. You can find it at this link if you’re interested.
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Ooooh, lady! I’m not usually a cake fan, but this reminds me of my sweet mother-in-law’s pound cake. Your tongue will slap your brains out to get to it! Seriously. It’s killer with strawberries in season and ice cream on top.
Tipper,
We are in boiling peanut season here in flat country. I was wondering if people in your area also boil peanuts. People around me either really love them or really hate them.
I can just look at that picture and get hungry. I love pound cake as did my Mother. I was never a very good cake baker; it seemed they stuck and fell apart and never looked like the masterpiece my mind had envisioned. I bought them from the grocery bakery. This one seems simple enough, and so I guess if it falls all apart I will just be forced to eat it all by myself. If you see Granny or Mom’s in front of any recipe better try it!
Thank you for the recipe. Is the sugar “granulated sugar” or “powdered/confectioner’s sugar”? I don’t recall ever sifting granulated sugar. I’m going to try the pound cake for sure. On another food note, I’m currently reading Rick Bragg’s book “The Best Cook in the World…Tales from My Momma’s Table”. What a great read. This book was included in Jim Casada’s list of books about Appalachia. Thank you Jim for providing such a good list.
Judy-its granulated sugar. Hope you enjoy the cake 🙂
Judy, if you like this book, you need to read his other books. I like all of them but one of my favorites is the one about what happen to the small towns and the mill workers when the textile mills (cotton mills) closed. I think the title is All They Ever Had. Rick knew what he was was writing about when he wrote this book. The area I live in was once called the textile capital of the world, Greenville,SC and the surrounding upstate areas
Are going to be teaching at JCCFS soon ?
EJ-My next class at the Folk School will be in August of 2022 🙂 Would love to have you in the class!
That looks delicious!! I will try that recipe but I might like to add blueberries.
I want to try this Tipper, what kind of flour. It looks delicious.
Gigi-It uses plain all purpose flour 🙂
I like pound cake; this sounds like a really good one.
Thank you, Tipper!!!! I’m writing this recipe down! If there’s one thing I do know it’s that you’d not recommend this recipe if it wasn’t delicious and a crowd pleaser! It looks wonderfully inviting in its pretty Bundt pan. I’m thinking sliced peaches and homemade (by Kitchen Aid) whipped cream on this delight will be heavenly!!!! Have a great day all and thanks again Miss Tipper for the pound cake recipe!
Most times simple is the best. My mother, who was not much of a cook, used to make a pound cake similar to this that was very good.
Congratulations on the cook book! I trust this is just the beginning!
pound cake is my favorite of all cakes, with it’s delicious goodness coming from all sides. We might try it ourselves. Thanks
“It’s” should be “its.” Ray… Being from the country doesn’t mean you have to be illiterate
How rude! Ray, we all knew what you meant. Thank you for posting you comment.