A fresh fruit pound cake for Memorial Day

Lately, a friend and I have been discussing the best pound cake to serve with the fresh fruit and berries that are becoming seasonal. I am including several for you to try one this Memorial Day. Take care and I’ll be seeing you around … agnes

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Powdered Sugar Pound Cake

1 Pound butter, softened

1 Pound box of 10X sugar (sifted)

1 Sugar box of plain flour (sifted)

8 eggs

2 teaspoon vanilla

Cream butter till light. Beat in sugar until very fluffy. Beat in eggs one at the time, beating well after each addition. Beat in flour and flavorings. Make sure that batter is mixed well. Pour into a greased and floured tube pan. Bake at 325 degrees for 1 hour or till test done. Remove to a rack to cool.

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Brown Sugar Pound Cake

1 cup butter, softened

1 (16 ounce) box of dark brown sugar + 1 cup firmly packed

5 eggs

3 ½ cups flour

½ teaspoon each of baking powder and salt

1 cup milk

½ teaspoon maple flavoring

1 teaspoon vanilla

½ cup finely chopped nuts

Cream butter and sugar with mixer until light and fluffy. Beat in eggs, one at the time, beating well after each addition. Sift together flour, baking powder, and salt. Add to creamed mixture alternately with milk. Beat well after each addition. Add flavorings and nuts and mix well. Pour into a greased and floured tube pan. Bake at 325 degrees for 1½ hours. Cool in pan 10 minutes. Remove from pan and place on rack to cool.

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Plain Old Pound Cake

2 cups (1 pound) butter at room temperature

3 cups sugar

6 large eggs

4 cups plain flour (sifted 3 times)

½ cup milk with

1 teaspoon vanilla added

Cream butter and sugar until light and fluffy. Beat in eggs, one at the time. Mix well after each addition. Add flour, 1 cup at the time alternately with a little of the mixture. Mix well after each addition and beat for 5 minutes. Pour into a greased and floured tube pan. Bake at 300 degrees for 1 hour 10 minutes. Remove from the pan and cool.

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Old Timey Pound Cake

(Use 1 to 1 ½ teaspoon flavoring of your choice.)

2 cups (1 pound) soft butter

2 cups sugar

8 eggs

3 ¾ cups plain flour

1/8 teaspoon salt

1 teaspoon baking powder

Pinch soda

Sift flour, salt, baking powder and soda and set aside. Cream butter till light and gradually beat in sugar, beating until light and fluffy. Beat in eggs one at the time alternating with some of the flour. Beat well after each. Beat in flavoring and pour into a greased and floured tube pan. Bake at 325 degrees for 1 ¼ hours. Remove from pan. Cool. Sprinkle top with ¼ cup 10X sugar.

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Patricia W. Murdock’s Whipping Cream Pound Cake

½ pound (1 cup) butter, softened

3 cups sugar

6 eggs, room temperature

3 cups sifted flour

½ pint (1 cup) whipping cream

1 teaspoon vanilla

1 teaspoon almond extract

Cream butter and sugar until well mixed. Beat in eggs, one at the time, beating well after each addition. Gradually beat in the remaining ingredients. Pour into a greased and floured tube pan. Put in a cold oven that is set at 300 degrees. Cook for 1 hour, carefully turn cake around and bake for 20 minutes more. Cool on a rack.

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Mamie’s Sour Cream Pound Cake

1 cup soft butter

3 cups sugar

6 eggs

3 cups flour

1 cup sour cream

1 teaspoon each of vanilla and almond extract

Cream butter and sugar until light and fluffy. Beat in eggs one at the time, beating well after each addition. Beat in flavorings and add flour and sour cream alternately. Make sure that you beat well after each addition. Pour in a greased and floured Bundt pan and bake at 300 degrees for 1 hour and 20 minutes. Remove from pan and cool on rack.

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Recipe for Laughter: Do these apply to you?

(From an email Buddy)

• I think my brain has too many tabs opened.

• I hate when I gain 10 pounds for a role and then realize I’m not an actress.

• My boss said “Dress for the job you want, not the job you have.” Now I’m sitting in a disciplinary meeting dressed as Batman.

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