While I’m taking my last hiatus from the blog for the summer (I promise, Tina), I’ve roped my dear Dorothy into guest posting in my steed. Of course, the pound cake she made is coming to my family’s house for the PGA so I suppose I’m getting the best of both worlds here: not having to bake and not having to post. Win!
Hello there! Pleasure to meet you. I am Dotty, commonly referred to as Dorothy, and you may recognize me from my one moment of true genius when I came up with the name for this blog. Now I’m looking after it today while the girls are busy. That’s right. I’m this blog’s Godmother. Or something.
So, lucky you! You have the joy of reading my stream of consciousness today as Crist has been very busy prepping for our afternoon of being ladies-who-golf at the first round of the PGA Championship today and Tina is trying not to melt in the Mitten. Ladies-who-golf is obviously a variation on our typical pastime of being ladies-who-lunch, and we’re pretty excited to be incorporating an athletic element into our afternoon drinking. That said, I canNOT show up empty handed in advance of said athleticism, and thus the Southern Pound Cake’s tee time is upon us. That’s a little golf humor for you. You’re welcome.
Southern Pound Cake
Serves: Well, that all depends. How hungry are you?
Courtesy of: Secret Family Recipe of one of my old roommates.
Hopefully she doesn’t read this blog, or I’m going to be in big trouble.
2 sticks of margarine, room temperature (sometimes I put them on the back left burner while the oven is preheating if they’re straight out of the fridge – MacGyver what!)
1/2 cup of Crisco (solid)
3 cups sugar
5 eggs, room temperature
3 cups all purpose flour, sifted (I don’t have a sifter, so I just whisk it around a little)
1 tsp. backing powder
1 cup of milk (just use whole milk, why would you skimp now?)
1 tsp. vanilla
Preheat over to 350 degrees (I’m on my new computer and have no idea where to find the degree symbol)
Grease & flour bundt pan, shaking out excess flour. NOTE: I use real-deal unsalted butter to grease the pan for flouring. I’m pretty sure this is why it’s so crunchy and tasty and delightful. Trust and set aside.
Combine margarine and Crisco in a large bowl and beat on high speed to mix well. NOTE: If you don’t have a Kitchenaid mixer, hire someone to come hold the mixer for you. You’re going to need both of your hands for this one. (Also, with the Kitchenaid, my “high” mixing is usually around the 4 mark)
Add sugar and continue beating until fluffy, about 3 minutes. Reduce mixer speed to medium (or if using a Kitchenaid, a 2…ish?) and blend in eggs one at a time, mixing thoroughly.
Sift flour with baking powder (again, I just whisk it around not having a sifter)
Reduce mixer speed to low (1 on the Kitchenaid) and add dry ingredients to batter alternately with milk, beginning and ending with 1 cup flour. Be sure to mix in each addition – but DO NOT over mix. Trust me and my oven floor on this one. Blend in vanilla.
Pour batter into prepared pan, smoothing out the top (and make sure you wipe off the middle of the pan if you’re a messy pourer like me – you don’t want to be scrubbing that later).
Bake about 1 hour, 15 minutes. I usually do 1 hour, 12 minutes. I’m that way.
Let cool in pan for 5 minutes.
Turn onto wire rack to cool completely.
I think I might take too many photos (FORE!),