Of all the recipes that I've shared so far on this blog, this recipe is by far the most special. Mostly because at one time my mom used to make this a lot . . . and I mean A LOT. There was a stretch when she made it every day. She said it's because she just loooooved to make it. I think it's mostly because she just loved to share it. We had our freezers stocked full of the pound cake, and it always came in so handy. People would always ask for the recipe, and we were free to give it out. It was never a "secret recipe". My mom's not like that. She is the most caring, giving person I know. I love you Mommy!! Now more people can enjoy your pound cake recipe!!
Here's my copy of the recipe in my mom's own handwriting.
First you cream together 1/2 block of butter with 1/4 cup sugar. I like to whip it up til it's nice and fluffy.
Then you add 8 oz. sour cream and 1 tsp. vanilla.
Add 4 eggs. I usually beat well after each egg.
Then add 1/2 cup of vegetable oil.
Pour in one box of butter cake mix.
It'll be really lumpy. I try to smash all the lumps as best that I can.
Pour into 3 greased and floured loaf pans. I line with foil instead.
Bake at 350 degrees for 35 minutes.
If any of you tried my sister Geri's Carrot Cake recipe you know that I'm not lying when I say that this is really good. And if you make it and people like it and ask you for the recipe, feel free to pass it out. My mom would be so pleased.
langherino - We recently tried this Langherino. An Italian cheese made with cow & sheep milk. The rind is whitish and very thin. At 125 grams it was quite small, but p...
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