One of my very favorite memories is making pound cake with my Grandmama. She lived in a large house set way back from the street, and time seemed to stop when I visited her, especially when we baked.
It was that sense of timelessness, and a spate of severe winter rain and windstorms here in the Pacific Northwest, that inspired the story, “Time For Cake”.
If the story inspires you to take the time to make cake, don’t rush bringing all the ingredients to room temperature.
This recipe isn’t exactly the same as my Grandmama’s, but comes pretty daggum close. It’s adapted from the book, “Hungry for Home”, and I use it since I’m too ashamed to let my family know I lost the recipe my Grandmama wrote out for me, in her Perfect Palmer Method handwriting.
Time For Cake Cake
about 12 slices
2 sticks butter, room temperature
5 eggs, room temperature
3 cups sugar
3 cups flour
1 teaspoon baking powder
1 cup milk, room temperature
1 teaspoon vanilla extract
Preheat oven to 350
Grease a tube pan.
Using a mix, cream butter and sugar until the mixture is fluffy and the color gets lighter.
Beat in the eggs, one at a time.
Sift together flour and baking powder.
Stir vanilla extract into milk.
Add 1/3 flour mixture to butter and egg mixture, stir gently by hand until flour is all incorporated.
Add 1/2 cup milk mixture to flour, butter, egg mixture. Stir gently by hand.
Add 1/3 flour mixture, stir by hand.
Add 1/2 cup milk mixture, stir by hand.
Add final 1/3 flour mixture, stir batter gently until smooth.
Pour batter into greased tube pan.
Bake 55-65 minutes at 350 degrees, until a toothpick inserted into the cake comes out clean.
Cool cake for ten minutes.
Slide a knife around the edge of the pan to loosen the cake, invert onto a cooling rack.
Let cake cool completely before slicing. Wait for it. (Unless it’s the end of the world.)