Submitted by Deborah Thomas
About the cook: I am a life long educator. I am currently an Elementary School Librarian and have written and illustrated several children's books. I learned to cook in home economics in school and those were always my favorite classes. The recipe I will be sharing is a family recipe that has been passed down for 3 generations and I have passed it down to my children as well.
About the dish: A true taste of the south! This traditional pound cake pairs with fruit or sweet toppings. It is plain and sophisticated at the same time and just the right amount of sweet while being perfectly satisfying!
National Origin: Southern
Estimated Time: 1 to 2 Hours
2 sticks of butter
3 cups of sugar
3 cups of flour
8 ounces of sour cream
1 table spoon of vanilla
Let butter soften to room temperature. (Remove the butter from the wrapper, use the wrapper to grease the bundt pan and lightly flour.) Cream together butter and sugar in a mixer. Once it is well blended, add in the 6 eggs one at a time. Next, add the flour and the sour cream alternating ingredients – add some flour then some sour cream – keep this up until all is added. Mix in the vanilla.
Pour batter into the prepared bundt pan (greased and floured). Slide into cold oven – cook at 325 for 1 and a half hours. I like it a little undercooked so I usually take it our 5 to 10 minutes early. Let stand for about 15 minutes. Use a knife to loosen the edges, then turn over onto your favorite cake plate. Serve by itself or add fresh fruit, whipped cream, or a sweet topping and enjoy!