I bought a new cookbook in December, and honestly the first time I cooked from it was this week, so unusual for me. Paula Deen’s Southern Cooking Bible* is chock full of the yummy recipes many of us are familiar with because of Paula’s Food Network show and her restaurant, The Lady & Sons in Savannah Georgia, both things I am in love with. Yes the queen of southern cooking by means of her publicity makes my heart go pitter pat. I love southern food, I grew up on it, and it is the comfort food of my life. Chapters on the usual appetizers, salads, soups, meats, fish etc, but done in a way that only Ms Deen could create.
So I was craving a simple cake, the answer was in the form of something buttery, tasty and golden…Georgia Pound Cake. I had all he ingredients in the house except one, and my daughter graciously went to the store to pick it up. Mentioning the end results will get most family members out the door to help out.
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups sugar
- 6 large eggs
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup heavy cream
- 2 teaspoons pure vanilla extract (you may use lemon or almond flavoring instead)
Pour batter into prepared pan. Put into a cold oven and set the temperature to 325 degrees F. Bake for 1 hour 15 minutes without opening the oven door. Bake for an additional 15 minutes if necessary. Remove from the oven and cool in pan for 15 minutes. Invert cake onto cake plate. For a real treat, serve yourself a slice while it’s still warm.
*Published by Simon & Schuster 2011 ISBN: 9781416564072
Here is my end result
I used a tube pan , I don’t own a bundt pan. I have a stand mixer and it was very easy to make this cake. Pound cake is a heavy cake, this one is no different, we served with chocolate sauce and some whipped cream…sorry no picture, hungry teens were anxious to taste!
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