My mother has lived in the same house for nearly 50 years. When I was a child, golden cabinets lined our kitchen walls, and happy yellow-and-red floral curtains hung above the kitchen window. (What can I say - it was the 70s.) Every special occasion, my mom, sister and I would gather in the kitchen to bake. A favorite of ours was mom's famous crusty, buttery poundcake.
When I got married, my mother gifted me a small tin recipe box with all of her favorite recipes in it, including her poundcake recipe. She also made the happy yellow-and-red floral curtains into dish towels for my sister and me. The kitchen had been remodeled years before, and we had no idea she had saved those curtains for us.
I still have the little tin recipe box. And I often make the poundcake recipe, though the recipe card is well-used and vanilla-stained. My children love the cake as much as I did as a child, but they often tell me MeeMee makes it better, and I agree. I can think of no more appropriate recipe to share in honor of Mother's Day. Enjoy!
Ingredients:
2 sticks of real butter
1/2 pint heavy whipping cream
6 eggs
3 cups sugar
3 cups all-purpose flour
2 teaspoons pure vanilla extract
Instructions:
Cream butter and sugar together.
Beat eggs slightly and add to butter and sugar mixture with vanilla.
Add flour alternating with cream.
Bake at 325 degrees in buttered bundt pan for one and a fourth to one and a half hours - or until a toothpick inserted in the middle comes out clean.