Pound cake. Pound cake. Pound cake. My great grandmother was an amazing cook and baker. She did’t attend a prestigious culinary school or have formal training as a cook or a baker, but she knew her way around a kitchen.
My great grandmother was a natural born cook with sharp skills honed by close family and friends in her nurturing village. She knew which seasonings and spices to use instinctively, adding a pinch of this and a dash of that to food without assistance from measuring utensils.
Oh no. My great grandmother didn’t have many tools in the kitchen when she was baking, frying and boiling just about everything under the sun. She relied on her senses – what she tasted, what she smelled, what she saw, what she felt, and what she heard while cooking to make sure her food was perfect.
When my great grandmother cooked, which was practically every day, her dishes tasted as if they had been prepared by a gourmet chef. In my opinion, that is exactly what she was – a gourmet chef.
Her buttermilk battered, crispy, fried chicken, homemade honey cornbread, seven cheese blend mac n cheese, collard greens and hammocks tasted like heaven on a plate. And don’t mention her homemade vanilla pound cake.
She mixed her batter in a bowl then poured it into a bundt cake pan or a regular cake pan, place it in the oven and the sweet aroma would float through the house tickling our noses. It was the absolute best.
And the absolute best part about my great grandmother’s cooking was the secret ingredient. It was the same no matter what she was cooking or baking. That secret ingredient was L-O-V-E.
One day, my cousin Bert brought a vanilla bundt cake to a family get together at my mom’s house. I took one bite of the tasty treat and my taste buds smiled as my mind raced back to the days when my great grandmother made her delicious, homemade, vanilla pound cakes. It was that kind of good.
When I asked my cousin, about her mouth-watering vanilla bundt cake, she told me her aunt Mary gave her the recipe decades ago before she died. And aunt Mary had gotten the recipe from her mother before she went to glory.
Funny thing, no one seems to know the origin of the recipe. It has been handed down and passed around our family for decades. Try it. You’re going to love this vanilla bundt cake recipe and share it with your family and friends.
If you like lemon, strawberry and other flavored bundt cakes, try one of these delicious recipes or one of these scrumptious bundt cake recipes. Add our homemade banana bread for a spectacular dessert presentation at your next get together.
4 CUPS CAKE FLOUR (SIFTED)
4 STICKS SALTED BUTTER SOFTENED
3 CUPS GRANULATED SUGAR
6 MEDIUM EGGS
1 CUP WHOLE MILK
3 TABLESPOONS VANILLA FLAVORING
PREHEAT OVEN 300 DEGREES
SEPARATE EGG YOLK AND EGG WHITE
CREAM BUTTER AND SUGAR, UNTIL FLUFFY AND CREAMY WHITE
ADD EGG YOLK, ONE AT A TIME
ADD CAKE FLOUR
BEAT EGG WHITE
ADD TO BATTER
POUR BATTER INTO GREASED, HEAVY, BUNDT PAN
BAKE FOR ONE HOUR AND FORTY MINUTES (DEPENDING ON YOUR OVEN)
NOTE: Spray bundt pan with nonstick baking spray with flour even if using nonstick bundt pan. You can use lemon, strawberry, any kind of flavoring you want with this recipe. You can also use it to make cupcakes. This pound cake pairs well with fruit. You can also drizzle it with your favorite icing.