Granny’s Buttermilk Pound Cake
The first time I tasted this pound cake was one of those times. Not special like the birth of my children or my wedding day, but something that you know is different. Lovely. My best friend makes this pound cake and yes, as you may have guessed, it is her Granny’s recipe. The same Granny, I might add, that is also responsible for this wonderful casserole of deliciousness. The Granny who’s granddaughter introduced me to some of my most favorite southern foods; this classic pound cake among them. Once I tried this, I have never really cared to try anyone else’s. It is just simply-the best.
That specialness I was speaking of, is love. Yeah yeah. I know. *eye roll* Sappy right? What I mean is love, as an ingredient. There is something about this cake that makes people stop and smile. It is velvety and moist and perfect and…well…special. Just like chicken noodle soup can taste like home and comfort, so can this cake remind you of something familiar and warm and loving. Which, as I experienced the handful of times I personally got to spend with Granny, is exactly the kind of woman she was. I may make different kinds of pound cakes over the years, but nothing beats this traditional, classic version that has been through the hands of generations of southern women and made (literally) hundreds of times.
With this move to South Carolina coming closer and closer, I know I will be able to hold my own at the church pot-luck dinners and any school bake sale that comes my way. I may still throw a Tator-Tot Casserole or Wild Rice Soup at them once in awhile, just to remind them that Yankees can cook too. But you just can’t argue with tradition.
Granny’s Buttermilk Pound Cake
Adapted, ever so slightly, from Jewel Amason (Granny)
This recipe originally called for Crisco but I rarely ever keep it in my house. For the sake of convenience, I use butter. If we are being totally honest here, I actually prefer the taste of this cake with shortening (gasp!) but butter works well too. It is the ONLY thing I have changed from the original recipe as given to me by the family so I hope they can overlook it! 🙂 This cake is not fussy or temperamental which makes it very reliable. It freezes WONDERFULLY and that is one of my most favorite things about it! Because it makes a full bundt pan, I usually serve half the cake and then wrap the second half well and store it in the freezer. Give it a bit to thaw on the counter and it is just as good-even a bit better!-than freshly baked. Being a simple pound cake, it is fantastic with just a dusting of powdered sugar and eaten out of hand. I am sharing it with you now because it is also the perfect vehicle for spring berries! The pic above is smothered in a strawberry/rhubarb sauce and that is hands down our favorite way to eat it. Whipped cream or vanilla ice cream isn’t too bad either!
The recipe format is a bit different because I am going to write it exactly how it was given to me. I have never deviated from the directions for fear of it turning out different!
Add ¼ tsp baking soda to 1 c buttermilk and stir. Set aside.
1 c Crisco (or softened butter)
2 ½ c sugar
Add 5 eggs one at a time.
Alternate adding 3 c flour and buttermilk mixture until blended.
Add 2 T boiling water and 1 tsp vanilla.
Pour into greased and floured bundt pan and bake at 350 for 1 hour.
Let cool in pan for 5 minutes then turn out to cool completely.
Slice and enjoy!