For the Love (of Southern Living)

I love snow days. Pure and simple: I love them. I get to snuggle and play with my little man all day long, play in my kitchen while he's napping, and just relax. Life is good.

On this glorious day, I decided to make a pound cake. Not just any pound cake but my favorite pound cake in the world: the 1988 Southern Living Cookbook "Old-Fashioned Buttermilk Pound Cake." I tried this pound cake for the first time after my mom picked this cookbook up for me at a book sale. It has long since been my favorite.

Before I go into the specifics on the cake itself, I should first explain my love relationship with Sounthern Living Cookbooks. For all of my life, I have been a fan. My mom had them all throughout my childhood, used them often, and everything that came from them was simply heavenly. Then I formed a home of my own, was given two books, used them often, loved them. This Christmas, the glorious event happened. My hubby and I were out browsing antique stores in a downtown area and came across a BIG set with an index (a separate book) for all of the years in the set. It was practically being given away for all of the years of cooking wealth they contained. I. Had. To. Have. Them. Being the guy he is, he sacrificed the element of surprise--which he's crazy about, and bought me the entire set. I'm gradually working my way through them, but it will take FOREVER. But, for today, I just decided to make the pound cake.

The ingredients needed are:

*1/2 C butter or margarine, softened
*1/2 C shortening
*2 C sugar
*4 eggs
*1/2 t baking soda
*1 C buttermilk
*3 C all-purpose flour
*1/8 t salt
*2 t lemon extract
*1 t almond extract

For the extracts, I typically use Tone for it's affordability and quality.

Cream butter and shortening; gradually add sugar, beating well at medium speed of an electric mixer.

Add eggs one at a time, beating after each addition.


Dissolve soda in buttermilk. Combine flour and salt; add to creamed mixture alternately with buttermilk, beginning and ending with the flour mixture. Mix just until blended after each addition. Stir in flavorings.





Pour batter into a greased and floured bundt pan. Bake at 350 degrees for 1 hour and 5-10 minutes. Cool in pan 10-15 minutes. Remove from pan, and let cool completely on a wire rack.



Once the cake is finished, things can be done a few different ways. This time, we'll probably eat half of the cake and freeze the other half. There are a few other options:

#1--Give all or part of the cake away. This is a wonderful cake to give as a gift. If you make it in loaf pans, instead of the bundt, it's much easier to split and give. If you give it, don't forget a pretty wrapping job!

#2--Make strawberry goodness. This is a favorite in our household. Layer tiny squares of pound cake, strawberries, and whipped cream over and over until the bowl is full. Make sure the top layer is whipped cream. Then garnish with a sliced strawberry. This is really pretty in a glass bowl. It's easy. AND, it's a hit no matter what the occasion. This also works well in individual portions...

#3--Eat the whole thing. If you go this route, go all out and eat it in one sitting. :)

#4--Slice it and make it as french toast. It's a fun way to mix things up and have a sweet variation of an old favorite.

Lingering thought of the day: Watching a one year old walk around the livingroom blowing his nose into a dryer sheet he pulled out of the laundry is stinking funny--even on the tenth time he does it.