Oh, what a glorious summer treat. Fresh pound cake, fresh berries,
fresh whipped cream fresh Cool Whip. It's doesn't get much better. And do you like that little mug I served it in? Garage sale find awhile back for 50 cents.
I cannot wait to curl up with a hot, steaming bowl of soup this fall. Watching football. Under the covers. On the couch.
Stop me! It's summer Ally, not winter.
You eat a bowl of this and you'll be full for hours. This pound cake is rich, buttery and delicious. Paula Deen knows her stuff. She says to add butter, I add butter. She says to add heavy cream, I add heavy cream.
Feel free to change up the recipe to fit your needs - use milk instead of cream, swap out half of the white flour for whole wheat flour or substitute some honey for the sugar to make this a little less heavy.
But trust me, the heavy version tastes good.
Southern Georgia Pound Cake
2 sticks unsalted butter, softened
3 cups sugar
6 large eggs
3 c. flour
1/2 t. baking powder
1/2 t. salt
1 c. heavy cream
1 t. pure vanilla extract
1/2 t. almond extract (optional)
Generously grease and flour a 10-inch bundt pan. Do not preheat the oven. Using an electric mixer, cream the butter and sugar together until fluffy. Add the eggs one at a time, beating well after each addition. Sift together flour, baking powder, and salt. Alternately add flour mixture and heavy cream to butter-sugar mixture, beginning and ending with flour. Stir in flavoring.
The kids ate up a piece with the whipped topping of course, and then promptly needed another snack about 30 minutes later. Do your kids eat you out of the house? Mine do.
Enter in the cheese stick, sippy cups, blanket, pillow and some cartoons. Now they are happy.