Grandma Drew’s Pound Cake

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This recipe was made by my Great Grandmother on my mother’s side.  It is to die for.  I have added a few little things to it over the years, but it is a show stopper!

4 Cups of Swann’s Down Cake Flower- Sifted

4 Cups Granulated Sugar

7 Eggs

3/4 cups of milk

1 lb. Butter (4 sticks of butter) softened

1 teaspoon of Vanilla

1 1/2 teaspoon of Almond extract

2 tablespoons of Light Rum

I use the above cake pan to make this pound cake.  It is sturdier and will bake your cake more evenly.

If you do not have a Kitchen Aid Mixer, then you might as well not have a knife and fork to eat with.  Go get this NOW!!!  I do not remember not having a Kitchen Aid Mixer in my kitchen.  It is your most valuable gadget.

Directions:

  1. Preheat oven to 350 degrees
  2. I spray my baking pan with Pam’s Baking Spray (It actually has flour included).  If not, grease and flour cake pan
  3. Using kitchen shears, cut a circle to layer of wax paper and add it to  the bottom of the bundt pan (this doesn’t have to be perfect.  It helps to bake the bottom of the cake evenly.
  4. Mix butter on low- medium speed for 5 minutes or until there are no lumps in the butter.  Your butter should be smooth.
  5. Add the sugar one cup at a time and mix for another 3 minutes or until completed blended.  (I usually stop the mixer and take a spatula to fold the butter/ sugar mixture from off the sides and bottom of the mixing bowl to ensure consistency on this)
  6. Continue mixing on low- medium speed and add one egg at a time, until well blended.
  7. Alternating, add cake flour and milk to mixture
  8. Add all flavorings until well blended.
  9. Pour batter into bundt pan.  Ensure that the batter is equally spread in the pan.
  10. Bake at 350 degrees for 20 minutes.
  11. Turn oven temperature down to 325 degrees and bake for an additional hour.
  12. Use a small knife or cake stick to check when cake is done.  If your knife or cake stick is clean when you pull it out, the cake is done.  If not, continue to check on cake every 5 to 10 minutes until no more batter is shown on knife or cake stick.
  13. Remove from oven and rest on an elevated cooling rack in pan for 20 to 30 minutes.
  14. Using a metal spatula or knife release the edges of the cake from pan.  Turn the pan upside down on top of elevated cooling rack.  Cake should slide from pan to rack.
  15. Serve warm and you will thank me later!

 

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