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Monday, July 10, 2017

Mr. Wilson's Pound Cake





 
Here’s the backstory about the cake I baked for our July birthday girls, Terry Dana Danhoff and Teri Felts.
As the holidays were approaching, my father-in-law, Wilson would ask Mike and me, “What would you like for Christmas?.  In unison, we would say pound cake! 

Wilson made a southern pound cake that was perfect by itself.  With the addition of vanilla ice cream, fresh strawberries or peaches, it was heaven on earth. 

The pound cake would arrive via the US mail in vintage tins or cake takers, sometimes a bit crumbled but always appreciated.  Whether we were in Hawaii or Nevada, we so looked forward to getting the cake in the mail.  Wilson is gone now but his recipe is very special. Making it reminds me of him and the pride he took in baking the cake for the people he loved. 
 
 
His employees called him Mr. Wilson when he worked at Lance in Charlotte, N.C. as the cafeteria manager for many years.  In his memory and honor, I call the recipe Mr. Wilson’s Pound Cake. 

Mr. Wilson’s Pound Cake


3 sticks soft butter                                                ¼ tsp. soda

3 c. sugar                                                             1 c. buttermilk*

6 eggs at room temperature                                 1 tsp. vanilla or lemon extract*

3 ½ c. plain flour
Cream butter and sugar well.  Gradually add eggs one at a time.  Mix to real smooth. In a separate bowl, sift flour and soda together.  Add flour and buttermilk alternately to butter and sugar mixture. Begin and end with flour and flavoring.  Pour into a 10 inch, tube pan, bundt pan or 2 loaf pans.  Spray pans with Pam or vegetable oil generously.  You may also choose to flour the pan after greasing. 

Bake in a 325 degree oven for 1 ½ hours.  For loaf pans, baking time may be less.  Check at 45 minutes to 1 hour.  Cool in pans.* 
*Tips/Comments:  I use yogurt instead of buttermilk since that’s what I normally have in the fridge.  Non-fat or regular is fine.  Vanilla flavored or lemon flavored works too.  I always add an extra teaspoon of vanilla to the recipe.  Since I use a bundt to make this cake, after it has cooled, I run a butter knife around the sides and center of the pan to loosen up the cake.  There’s been many a time where I’ve had the cake stick to the pan.  It does form a nice crust – that’s what it’s supposed to do.

Very easy to make and oh so delicious. 
 
 

 

 

 

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