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 in the 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.
- 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.
- 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.