The story: We went to visit Grama and Pappa on Labor Day weekend. The fact that Pappa was dying was eerily obvious. “He wasn’t all there,” is how my husband put it.
The fact that Pappa was dying brought to mind the fact that Grama might die too.
So I went to get her pound cake recipe.
But then I didn’t find it when I started putting all the recipes from the computer onto my blog so I could access them at someone else’s house without my computer.
So I borrowed E’s notebook and wrote it down again over the Christmas vacation when we were there.
Now I don’t know where that notebook is, but I found the recipe I wrote over Labor Day weekend. I think they are a bit different because Grama’s hand written notes confused me.
Grama calls this Millionaire pound cake. The recipe was given to her 49 or 50 years ago by a woman in her 60s. Grama has since seen the recipe (or one very similar) in Taste of Home.
1 lb butter
3 c sugar
1 tsp salt
6 lg eggs
4 c AP flour
3/4 c milk
2 or so drops of yellow food coloring
1 t lemon flavoring
2 t almond flavoring
2 t vanilla flavoring
All ingredients must be at room temperature.
Beat the butter until it is creamy. Add sugar and salt gradually. Add one egg at a time and beat well after each addition. Add flour and milk alternately. Beat just enough to mix after each addition. Add the flavorings. Mix.
Pour into a well-greased and floured large tube pan. Bake at 325 for 1 and 1/2 hours or until toothpick inserted “comes clean.” –Grama bakes hers for 1 hour and 45 minutes, but then she knows her oven well.
Top the hot cake with glaze: 1 and 1/2 c powdered sugar mixed with 1/3 c lemon juice. Let cool in pan.
Grama says she waits about ten minutes after pulling the cake out of the oven to put the glaze on. Then she waits about an hour to take it out of the pan. (Or longer.)
This recipe is freezable and it keeps in the fridge too.
I personally love the glaze and would make extra to put on individual pieces. Some people top it with vanilla ice cream.