Easy Southern Cooking/ Granny's Pound Cake

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Granny's Pound Cake By Diane Watkins I remember as a child, when we visited my grandmother, she would always have all the children’s favorite desserts, and she would have a pound cake for the adults.  As a child, I did not appreciate the delicate flavor and texture of that pound cake- unless of course it was covered with strawberries and whipped cream.  As I grew older, I began to enjoy it more and more.  Thankfully, I asked her for the recipe one visit, and I’ve enjoyed cooking it ever since.  I still enjoy it with strawberries, but even plain, this cake beats the others hands down. You can use any flavoring you like in place of the butter-nut extract.  I happen to like the butter-nut, but lemon, orange, and almond are all good.  This cake uses air for leavening, so be sure to cream the butter and sugar well.

Granny's Pound Cake 1 pound butter or margarine 3 cups sugar 1 teaspoon vanilla extract 1 teaspoon butter-nut extract 6 eggs 4 cups all-purpose flour, sifted ¾ cup whole milk Preheat the oven to 325 degrees.  Prepare a 10 inch tube pan or bundt pan by greasing and flouring it well. Cream the butter and sugar thoroughly. Add the eggs, 1 at a time, beating thoroughly after each addition. Add the flavorings. Add 1/3 of the flour, then ½ of the milk, continue alternating flour and milk, ending with the last 1/3 of the flour. Mix just until blended, then pour into prepared pan.  Bake at 325 for 1 ½ to 1 ¾ hour depending on your oven, until done. Allow to cool for 5 minutes, then remove from pan.