My Great Aunt LaVern mailed my daughter a cake! (Recipe included)

Those beautiful Christmas gifts bring you to tears. This year my Great Aunt got me. I remember being little and a round cookie tin arrived in the mail from Pittsburgh after we moved to California. We weren’t home for the holidays. I remember feeling extremely special. I had to be around 7 years old, and that cake made me feel not far away from my family.

Well, a box arrived at the door. My Mother got the box and was opening it up in the kitchen. I was sitting on a barstool and my mom started YELLING for my daughter to come downstairs. I saw her pull a cookie tin out of a box as she opened it. I busted out in tears realizing my Aunt LaVern sent her a homemade Pound Cake from Washington DC.

This Feeling of Gratitude for my family is really what Christmas is all about. Just the thought that she put in to make sure my baby had the same cake she made me at the same age is priceless. Right away, Rhythm was on the phone telling her thank you and all I saw was myself. LOL

Thank you, Aunt LaVern, for being so wonderful to my baby! We love you.

I wish you were all here to taste this pound cake. But since you aren’t, I’ma share this recipe with you. 

First, do you know how the Pound Cake got its name?

The true Pound Cake is a recipe that dates back to the 1700s. It gets the name of pound cake because of how it’s made. Originally, the recipe called for one pound each of flour, sugar, butter, and eggs.

AUNT VERN’S POUND CAKE

Ingredients

2 cups unsalted butter softened 

3 ½ cups granulated sugar 

6 large whole eggs

6 large egg yolks (these 6 egg yolks are in addition to the 6 whole eggs listed above).

1 Tablespoon vanilla extract

1 teaspoon salt 

3 ½ cups all-purpose (plain) flour

Recommended Equipment

12-cup Bundt pan

Stand Mixer

Mixing Bowls

Instructions

  1. Preheat your oven to 350F (175C) and generously grease (with shortening) and flour a 10-inch tube pan or 12 cup Bundt pan. Shake out excess flour and set aside.
  2. Place your butter in a large bowl (This recipe makes a lot of batter! I recommend using a stand mixer, if you have one) and use an electric mixer to beat the butter until it is creamy and smooth.
  3. Scrape down the sides of the bowl and add the sugar. Beat until the ingredients are well combined and light and fluffy (about 1-2 minutes).
  4. In a separate, medium-sized bowl, combine your eggs, additional egg yolks, vanilla extract, and salt.
  5. Use a fork to lightly beat the eggs and yolks until all egg yolks are broken up and salt and vanilla are incorporated.
  6. With the mixer on low speed, slowly pour egg mixture into your batter, allowing it to gradually become incorporated (Don’t pour all the egg mixture in at once, if you can’t manage a steady stream then add the egg mixture in about 6 parts, allowing each part to become well incorporated before adding more). Once all of the egg mixture is incorporated, pause to scrape down the sides and bottom of the bowl, then increase speed to medium-high and beat for another 1-2 minutes.
  7. Reduce the mixer speed to low and gradually, about ¼ cup at a time, add flour to the batter until all has been added.
  8. Scrape down the sides and bottom of the bowl and stir again on medium speed until well-combined and beat for another minute.
  9. Spread batter evenly into the prepared tube pan, use a spatula to smooth the surface of the batter.
  10. Transfer to 350F (175C) oven and bake on the center rack of your oven for an hour and ten to an hour and fifteen  minutes or until a wooden skewer inserted in the center of the thickest part of the cake comes out clean or ideally with a few moist crumbs (Do NOT over-bake this cake or it will be dry.)
  11. Allow cake to cool for at least 20 minutes, then run a knife around the sides of the tube pan and the center.
  12. Carefully invert pound cake onto a cooling rack and allow to cool completely before serving.

Write to us to Let Us Know how your pound cakes turned out!

Happy Holidays,

Cherie

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