My most treasured recipes in my collection are the ones that belonged to my Mom. She was a fantastic cook and baker. I always remember her being in the kitchen. I loved being int he kitchen with her. She was my biggest fan and enjoyed just about everything I made for her. Three years ago I lost my Mom on the day after Mother’s Day. It was May 12, 2014 and while it was sudden it was not unexpected. I still miss her everyday. I regularly peruse her clippings, recipe boxes (there are a few) and mostly her hand written recipes, because she had such a beautiful handwriting. It’s makes me feel close to her and I always seem to find something I’ve not seen before. Her Southwest Georgia Pound Cake was hand written on a piece of paper. You may be wondering why it’s called Southwest Georgia Pound Cake. Well…I honestly do not know. I can’t even shed light on the name.
My Mom and I spent lots of time in the kitchen together and around our family table. Family dinners, even when there were only 3 of us after my brother went off to college, were a priority in my family. Spending time together was always important. Family recipes are just as important to me as our family dinners. It’s a part of our history and I’m happy to pass it along to my kids, in hopes they will pass along to theirs.
You do not preheat the oven for this pound cake recipe. Do you know why? Starting a pound cake in a cold oven makes it rise higher and creates a thicker crust. It was also done in the days before electric ovens to save on gas. The method works and this pound cake is delicious. Serve it with vanilla ice cream or freshly whipped cream and seasonal berries.
So, whatever your plans for Mother’s Day, enjoy! Enjoy your kids, enjoy your Mom, enjoy your family. Time flies, treasure every moment.
Ingredients
- 2 sticks unsalted butter, softened
- 3 cups sugar
- 6 large eggs
- 3 cups flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup heavy cream
- 2 teaspoons pure vanilla extract
- Vanilla ice cream or freshly whipped cream and seasonal berries for serving.
Instructions
- Do not preheat the oven.
- Generously grease and flour a 10-inch Bundt pan.
- In a medium bowl sift together flour, baking powder and salt.
- Using an electric mixer, cream butter and sugar together until fluffy. Add eggs one at a time, beating well after each addition.
- Add flour mixture and heavy cream, alternately to the butter mixture, beginning and ending with flour. Mix until just combined.
- Stir in vanilla.
- Pour batter into prepared pan.
- Put into a cold oven and set temperature to 325 degrees F. Bake for 1 hour, 15 minutes without opening door. If necessary, bake an additional 15 minutes, until a toothpick inserted in center comes out clean.
- Remove from oven and cool in pan on cooling rack for 15 minutes. Remove from pan to serving plate. Dust with powdered sugar, if desired.
- Serve with fresh whipped cream (or ice cream) and berries.
Sunday Supper Mother’s Day Food Ideas
Chocolate Treats
- Hot Fudge Ice Cream Cake by Pies and Plots
- Toasted Almond Oatmeal Chocolate Chip Cookies by Helpful Homemade
- Triple Chocolate Strawberry Cake Truffles by The Freshman Cook
- White Chocolate Molten Lava Cakes by That Skinny Chick Can Bake
- White Chocolate-Filled Snickerdoodles by Fantastical Sharing of Recipes
Entrees
- Double Pork Stuffed Pork Roast by Food Lust People Love
- Italian Stuffed Caprese Chicken by My World Simplified
- Japanese Chicken Curry by What Smells So Good?
- Lightened-Up Shrimp Scampi by My Savory Spoon
Sides and Salads
- Mom’s Easy Clam Dip by Cricket’s Confections
- Salmon and Capers Panzanella Salad by And She Cooks
- Swedish Creamy Potato Casserole (Jansson’s Frestelse) by Sunday Supper Movement
Sweets
- Berry Chantilly Trifle by The Crumby Cupcake
- Blackberry Cobbler with Brown Sugar Pecan Biscuits by Soulfully Made
- Lemon Cheesecake Stuffed Strawberries by Our Good Life
- Lemon Cooler by Cosmopolitan Cornbread
- Mom’s Southwest Georgia Pound Cake by Family Around The Table
- Strawberry Rhubarb Crisp by Caroline’s Cooking
- Strawberry-Rhubarb Compote by Wholistic Woman
The first time I made this Mounds Cake it was a hit. I wrote the recipe out on a recipe card and tucked it in my treasured recipe box. I promptly forgot about it for a few years. It wasn’t until I was talking with a friend that I was reminded of it. I thought it would be a delicious dessert for Easter. I usually make my 
I am a native Floridian and proud of it. While I have traveled to many places I have always lived in Florida. There are many things I love about my state – sugar sandy white beaches, the rich history, sunshine, stone crabs and the fact that we have a winter strawberry season that is currently in full swing, running from November to April. If you’ve read my other strawberry recipe posts on this blog, you already know of my love for the ruby red berry. Besides being delicious they are oh so good for you. Strawberries are virtually fat free, contain no cholesterol and are an excellent source of vitamin C and folic acid plus a good source of potassium.
During the busy holiday season it’s nice to have an easy recipe. My Mom’s cake starts with a white cake mix and get the pink color from strawberry gelatin. Now, take it from someone who knows, don’t use a yellow or butter cake mix. The color will be dingy. This is one cake I really take the time to grease and flour, I don’t use the flour cooking spray. Maybe it’s because it’s the way my Mom did it or maybe because I really don’t like the flour spray. It really doesn’t take any extra time. It’s little details that make this a stunning cake. Three-layer cakes always draw the ooh’s and ahh’s but take a few strawberries and dip them in chocolate to decorate the top of the cake plus more to serve your guests. Now, it’s over the top!
I’m sharing one of my favorite, and probably oldest, recipes in my collection for Sunday Supper’s holiday dessert event. My Mom got this recipe a very long time ago. It kind of sounds funny to say that but it was about 26 or 27 years ago. It quickly became a family favorite as my Mom made it many, many times throughout the years. I have made it more times than I can count for everything from Christmas to Easter because it’s a beautiful cake for any occasion. Being a 3 layer cake, it’s a show stopper and always WOW’s guests. My Mom had the brilliant idea, because she thought that sometimes 3 layers was too much (silly Mom), she would frost 2 layers for her gathering and then give a single layer to a neighbor. Me…I’m a bit more selfish…I want it all for myself. This cake is that good. I will share, but secretly, I want it all to myself.
