Cooking with Barbara
Pound Cake
By Barbara Walker
I have vowed I would never try to make another. It's the one thing that has completely confounded me. I have tried sour cream, cream cheese, whipped cream recipes and failed with each one. Twenty years ago when I was teaching school in Gwinnett, I made them to sell. The same recipe fails today. It's not the altitude for everyone else make them and they are delicious. Last year I printed a pound cake recipe from Virginia Phillips, my neighbor and the owner of Hair Villa. Her cake is always delicious.
My friend, Sonya Burlson, a fellow actress, used this recipe and hersis even better than Virginia's - sorry Virginia! I have tried it a number of times, measuring everything perfectly; it always failed. I tried it again several weeks ago. Bad, but my husband ate a piece or two and out it went. Virginia likes White Lily flour and Sonya uses cake flour so I thought that was the problem - or was it my oven or pan? My oven cooks cookies, cornbread and biscuits perfectly and all my other cakes are fine in my tube pan, so I tried the cake flour and it was the worst ever. It even stuck and I had to dig it out of the pan. I threw it in the bushes near my home. Low and behold, some animal ate every bite. I have cried, prayed and even cussed to no avail. My friends have said they would never mention pound cake again in my presence.
Here is Virginia's recipe again. Good Luck!
Virginia Phillips'
Pound Cake
3 cups sugar
1/2 pint whipping cream
2 sticks margarine
softened
1 tsp. almond
extract/flavoring
6 eggs
Cream margarine and sugar very well. Add eggs one at a time. Add flour, whipping cream and flavoring. Begin and end with flour. Bake in cold oven (Do Not Preheat) 275º -300º in a greased and sugared tube pan. After 1 hour, turn pan 1/2 turn and bake about 45 min. longer.
Cream Cheese Frosting
1 large pkg. (8 oz.) cream
cheese, softened
1 box powdered sugar
1 tsp. almond flavoring
Mix to spreadable
consistency.
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