Blackberry Mountain
I remember being a child and eating pound cake made by a good family friend, Gladys.  She was so talented in cooking, sewing, and everything creative.  Honestly she probably has a lot to do with the love I have found in these things.  Gladys made the best pound cake in the middle and crunchy top.  I found the following recipe in a youth group cookbook a few years ago and have used it since.  This weekend I tried it with King Arthur All Purpose White Flour (Unbleached).  I am assuming the flour quality made a difference because this was the best one I have made...very rich and yet still fluffy.   Give it a try!

3 cups sugar
2 sticks butter
3 cups all purpose flour
6 or 7 eggs
1 tbsp lemon extract
1/2 tbsp vanilla exract
1/2 pint whipping cream

Cream sugar and butter until well blended (I use a wooden spoon or my hands).  Add in eggs and flour alternating (3 or 4 tbsp of flour at a time).  Mix well.  Once all eggs and flour are in the mixture, add whipping cream and extracts.  Grease a tub pan (or two loan pans) and pour in batter.  Put into a cold oven and then turn it to 350.  Bake for about 1 hour 15 minutes (or until toothpick comes out clean).  ENJOY! 

It goes great with fresh fruit and whipped cream:)!

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