The South Shall Rise Again…….with a Pound Cake in Her hand! By Chiqui Collier
Just got to Raleigh this past Monday……stopped in a little city outside of Macon Georgia called Forsyth to spend a few days with my dear friend “Sister”.
Sister’s house is a vision of a classic Southern home built on the side of a hill that you have to drive up a winding road to get to it ….in fact, it is indeed a house plan from the magazine Southern Living and believe me, the house and grounds are magazine picture perfect!! Of course in every room of the house (including the “Powder Room”) you will find copies of past issues of Southern Living magazines. But I digress…..
Well, this is the FIRST time I’ve ever been to Sister’s house that there was not a pound cake on her kitchen counter calling to me from under that cake dome!! Sister claims that it is the most, moist pound cake ever because it is made with Philly Cream Cheese in the batter. The recipe was a secret from a lady who worked in the kitchen at the Baptist Seminary in New Orleans. Her secret was one stick of margarine to two sticks butter!! Well, I declare…I always thought it was pure butter!! According to Sister, now that her almost 4 month old grandson started coming over every morning for her to babysit, she just doesn’t have the time to bake lately, yet still I really looked forward to it with coffee!!
Later that evening, her mom, Miss Lavonia arrived swinging a plastic grocery bag containing a big hunk of what she called the BEST Pound Cake in the South!! It was a secret recipe of a lady at her church and she would never give it out to anybody!! Well, right after Miss Lavonia got home from the hospital after heart surgery, she (the friend) came over with her secret Pound cake and the recipe in her hand. She made Miss Lavonia promise she would never give out the recipe until after she (the friend) had passed on to GLORY!!! She was allowed to reveal the secret ingredient, however, and she swears it is the most, moist pound cake in the South because it is made with Brandy in the batter.
The next day, Sister and I along with her new grandson took a little ride over to her Aunt Jean’s house in Vienna, Georgia (pronounced Vy Anna). We were invited over for lunch and Aunt Jean hadn’t seen the baby in a while….She had a big pot of her homemade vegetable soup and Sour Cream Cornbread waiting for us as we came in from the cold. Just like at Sister’s house, Aunt Jean has many back issues of Southern Living all around her house and now a new one called Southern Lady added to the bunch!! Aunt Jean is the typical southern aunt you see on tv….A pillar of her Southern Baptist church, sings in the choir, helps out by visiting the sick and oh yes, she also has a recipe for the best pound cake in the South. Hers, she claims is the most, moist pound cake she has ever had ……her secret…..sour cream in the batter and the recipe is of course, out of Southern Living Magazine!!!!! While discussing the merits of her recipe, she just so happened to have one defrosting on her counter that she wanted us to take home. You see, she made it for a Christmas party and had more than half of it left over so she froze it for a later date. I must admit I was a bit skeptical of a frozen pound cake being moist, but it was just PERFECT!! I think she said it was Million Dollar Pound Cake from Southern Living.
The last day of my visit was Sunday and Sister and I sort of invited the whole family over to her son’s house for dinner after church….didn’t feel too bad about it, because we were bringing dinner…..A special request by Sister’s youngest son, Jordon (pronounced JURR DONE)…My Meatballs and Spaghetti and for dessert?
What NO POUND CAKE? Not even my new favorite Pound Cake that is a Brown Sugar one with a Praline Glaze?
Meatballs and Tomato Gravy pg. 16
Brown Sugar Pound Cake with Praline Glaze
2 cups Dark Brown Sugar
1 cup Granulated Sugar
1 1/2 cups Unsalted Butter]
5 Large Eggs
1 Teaspoon Vanilla extract
1 cup milk
3 cups All Purpose Flour
1/2 Teaspoon Salt
1/2 Teaspoon Baking Powder
1 cup Chopped pecans (optional) I save these for the poured icing
Preheat oven to 325*. Grease and flour a 10 inch tube pan. Mix together flour, salt and baking powder; set aside.
In a large bowl, cream together butter, brown sugar and white sugar until light and fluffy. Beat in eggs one at a time. Stir in vanilla extract. Beat in the flour mixture alternately with the milk, ending with the milk, mixing just until incorporated. Stir in the pecans and pour batter evenly into the prepared pan.
Bake in the preheated oven for 65-75 minutes or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan 10 minutes, then turn out onto a wire rack and cool completely.
Praline Icing Glaze
1/2 Stick unsalted butter
1/2 cup dark brown sugar
3/4 cup Half & Half Milk
1 teaspoon vanilla
2 cups confectioner’s sugar
Chopped pecans saved from the cake batter..lol
Melt butter in a small saucepan. Add dark brown sugar and milk; heat until almost boiling. Remove from heat and cool 3 minutes. Beat in vanilla and confectioner’s sugar. Cool 3 minutes and then spoon over warm cake. Decorate with more chopped pecans or mix them into the icing before pouring over warm cake!
You are gonna LOVE this one, but make sure you serve it on a day when you have a lot of people over…..you will definitely want to spread those calories around!!