Big Mom's Pound Cake by @JoanReeves #SmartGirlsReadRomance

Fond Memories

This afternoon  I was making a cake and suddenly realized I had not written my post for today.

Yikes! I finished the cake and grabbed the lap top.

What to write? Why the cake recipe I made, of course.

Big Mom was Minnie Margaret, my grandmother by lucky happenstance, I guess you'd say.

She was a lovely lady who was very tall and sweet-natured. She'd been a registered nurse back in the 1920's and after having children she "retired" as most women did back then.

Retirement meant raising a son and two daughters, taking care of her home with all of the restrictions brought by World War II, going to church every Sunday, volunteering when needed, tending the kitchen garden, canning vegetables and making jellies and jams, planting and caring for flowers in the yard, and cooking three meals a day every day of the year.

Actually, that wasn't unusual for women back then. She excelled at everything, but when it came to cooking and baking, she was exxtraordinary. In fact, she was so good at cooking, she and her husband, Big Dad, started a restaurant in Leesville, Louisiana, near the Army's Ft. Polk.

Luckily, I was given several of her recipes and have cherished them, making them often through the years.

Today, I'll share her pound cake recipe. She made one every week. If you stopped by her house, you'd find a covered cake plate with a buttery pound cake inside.

Bundt Pan with Handles

Big Mom's Pound Cake

Ingredients

• 1 cup of butter at room temperature
• 3/4 cup of sugar
• 5 eggs
• 2 cups self-rising flour
• 1 teaspoon of vanilla or lemon extract

Directions

• Prepare a bundt pan by greasing with a small amount of shortening or vegetable oil the sifting a small amount of flour into the pan to coat all surfaces.
• Set oven to 325 degrees F.
• Sift 2 cups of flour into a medium-sized bowl then measure the 2 cups, leveling the cup measure off each time.
• Cream softened butter well.
• Add sugar to butter and cream until smooth and soft.
• Add eggs one at a time, beating well after each egg.
• Slowly add flour mixture to the egg and butter mixture, beating well on medium speed after each addition.
• Pour batter into the prepared baking pan.
• Bake for 50 to 60 minutes or until a toothpick comes out clean.
• Cool in the pan for 10 minutes then turn out onto a rack or a plate.
• Serve plain or dust it with powdered sugard or drizzle glaze over it. Delicious every way.
• Store covered in a cool place.

Loving Memory

Every time I bake Big Mom's Pound Cake, I think of her with gratitude and love. I learned a lot from her in so many areas of life. I hope she's up in heaven smiling at this tribute.

Visit me online. — Joan Reeves

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