Martie Knows Parties: My Mom's Pound Cake Recipe

I love a story with a happy ending! My mom was one of those classic Southern "pinch of this" cooks... and she was one of the best cooks ever. She started cooking when she was very young, having to help in the kitchen at the Alabama Children's Home where she lived from the age of four until eighteen. Well, being really dumb and away from home much of my life, I never got her to write down her best recipes and I cannot tell you how much I regret that. (note to everyone- get your precious family recipes down in writing) 

Me with my sweet Mom on Easter Sunday; check out the doughnut on my head!About 15 years back, my friend, Janet asked me for my mom's pound cake recipe. I called home and got it from my mom... scribbling it down on a piece of legal paper at the office. Well, I lost touch with Janet for a long time-- I was traveling all over and she moved to Kansas from Chicago. Through Facebook, Janet and I reconnected a while back and she reminded me that she had my mom's pound cake recipe and still makes it every Easter!!!! I was so thrilled to find that out! Well, this past Sunday, my mom's pound cake graced Janet's table for Easter once again and she shared the photos with me. I am so delighted to share both the recipe and Janet's photo with you!

I don't think this recipe varies much from the cream cheese pound cake recipe we've all shared and passed around... the key difference is the almond extract.

MY MOM'S POUND CAKE

Ingredients

Janet's Easter Pound Cake, my Mom's recipe3 sticks butter, room temperature
1 - 8 oz package cream cheese , softened
3 cups sugar
6 eggs
3 cups flour
1 tsp vanilla
1 1/2 tsp almond extract
1/8 tsp salt

Preheat oven to 300. Prep a 10-inch tube or Bundt pan... grease and flour or spray with Baker's Joy.

In the bowl of your mixer, beat the cream cheese and the butter at medium speed until creamy. Then add the sugar, a little at a time. Next, add the eggs, one at a time, beating until they are combined. Turn the speed on the mixer down. Combine the salt and the flour; adding a little at a time until it is blended. Add the almond and vanilla.

Pour into the prepared pan. Bake for 1 hour 40 minutes or until a toothpick inserted into the center comes out clean. Cool for 10-15 minutes in the pan and then turn out onto a wire cooling rack to allow it to cool completely.

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