“This is the best pound cake I’ve had since Maw Maw made it herself.” ~Some of my favorite words I’ve heard from my mom.
Maw Maw was my great grandmother. Unfortunately, I never got to meet her, but she lives on through the wonderful memories of my family. I’m sure she was a great woman and I would have loved to know her. She was my Grammy’s best friend, much like how my mom is my best friend.
There is never a negative word to say about her. She was a beautiful lady.
And she made some dang good pound cake.
I absolutely love the women in my life. I have so many incredible ladies that show me how to be strong, beautiful, powerful, instinctive, generous, courageous, and just all around awesome.
They radiate passion and love and make me want to be the best I can be.
I’ve got serious girl power going on in my life, and I couldn’t be more thankful.
This pound cake reminds me of that love. My great grandmother made this recipe and it was passed down through my grandmother and my mother, and is now in my hands. We share this beautiful bond through a simple pound cake. I guess that’s what cooking is really all about, sharing moments through food and creating memories that last forever.
As I continue along my cooking and baking journey, I’m getting riskier, learning new tricks, and trying old ones. I love going back into ancient cookbooks to find family recipes that have been used for generations.
I think my mom actually shed a tear when she took her first bite of this pound cake.
She said it was just like her Maw Maw’s and no one had made it this good since her grandmother herself. It reminded her of her childhood and she said she could smell those warm summer days when she’d sit on the porch and eat Maw Maw’s pound cake.
And that is what I’m quickly discovering as the main reason I love to cook; to bring smiles to people’s faces through new, enticing, and exotic recipes and through simple, seasoned, well-used recipes.
And I must say, this pound cake is one of my favorite recipes I’ve made so far.
I could eat it every day for breakfast and dessert (and trust me, I have). It’s also naturally dairy-free, so I didn’t have to substitute anything! Yay!
I encourage you all to find some family recipes and share in the wonderful memories they give you.
Or just make this pound cake and add it to your own recipe book to pass down for generations to come.
And don’t forget to thank Maw Maw.
- 2 cups crisco shortening
- 2¾ cups sugar
- 3¾ cups plain flour (Martha White or Gold Medal)
- 9 eggs, large
- 1 tablespoon butter flavoring (I used Earth Balance)
- 1 tablespoon vanilla
- 1 tablespoon water
- Preheat the oven to 325 degrees F.
- In a large bowl, cream sugar and shortening real good.
- Whisk in the eggs, beat well after each egg addition.
- Add flavoring, vanilla, and water. Beat well.
- Add flour a little at a time while beating.
- Pour mixture into greased and floured tube pan or pound cake pan.
- Bake for 1 hour 20 minutes.
- Let cool, top with whipped coconut cream and blueberries, and serve.
This post is dedicated to all you amazing women that I share my life with. You know who you are, and I love you so much.