I thought today my DH needed something special and I was inspired by a recipe for Cherry Almond Pound cake that I saw online the other day. His favorite cake is Whipping Cream Pound Cake. I've made all kinds of pound cake: buttermilk, chocolate, sour cream, cream cheese and they were good, but this pound cake is super special.
The recipe for Whipping Cream Pound Cake was given to me by Allen's (my DH) Aunt Vergie. She was the sweetest little lady South Carolina ever produced! She was a true Charlestonian, and spoke with a Geechee accent. She brought this cake to one of the many family reunions that we had the privilege of attending at Allen's grandfather's early 19th century home.
The day I met Aunt Vergie, she literally bounced into the room, all smiles and energy. One could never guess that she was a lady in her mid-seventies. Never a complaint, never a bad word for anyone, she was a character. Not to say that she didn't have a temper, you could see it popping, if someone pushed her buttons (there was some Irish in her ancestry).
She carried in this beautiful cake, smelling like it was just taken from the oven, beautiful brown crusty top that was split and begging to be pinched off. Later, when it was cut, it was tender and each bite literally melted in your mouth and left you wanting more.
To know how good this cake is, it beat out all the competitors at the William's reunion that year! You had to be there and see the wonderful items provided by these amazing southern cooks, but take my word for it, winning was a major accomplishment! I don't make it often, especially now that there are only two of us at home. We would waddle when we walk if I did!
The recipe for Whipping Cream Pound Cake was given to me by Allen's (my DH) Aunt Vergie. She was the sweetest little lady South Carolina ever produced! She was a true Charlestonian, and spoke with a Geechee accent. She brought this cake to one of the many family reunions that we had the privilege of attending at Allen's grandfather's early 19th century home.
The day I met Aunt Vergie, she literally bounced into the room, all smiles and energy. One could never guess that she was a lady in her mid-seventies. Never a complaint, never a bad word for anyone, she was a character. Not to say that she didn't have a temper, you could see it popping, if someone pushed her buttons (there was some Irish in her ancestry).
She carried in this beautiful cake, smelling like it was just taken from the oven, beautiful brown crusty top that was split and begging to be pinched off. Later, when it was cut, it was tender and each bite literally melted in your mouth and left you wanting more.
To know how good this cake is, it beat out all the competitors at the William's reunion that year! You had to be there and see the wonderful items provided by these amazing southern cooks, but take my word for it, winning was a major accomplishment! I don't make it often, especially now that there are only two of us at home. We would waddle when we walk if I did!
This is a picture of today's cake. Using the recipe, I baked them, as you can see, in loaf pans instead of the traditional tube pan. The one in front is plain Whipping Cream Pound Cake, the one in back is Cherry Almond Pound Cake, my version inspired by this website. I will let you know how it turned out when the cake is cool enough to cut!
Here is the recipe: Preheat oven to 325 degrees.
Whipping Cream Pound Cake
1/2 cup Crisco
1/2 cup (1 stick) butter, no substitutes-if you put margarine or some new-fangled butter wannabe in here don't blame me!
3 cups sugar
6 eggs
3 cups All-Purpose flour (I use King Arthur
, it is bromide free and simply awesome flour)
, it is bromide free and simply awesome flour)
1 cup heavy whipping cream
Cream shortening, softened butter, and sugar. Add eggs one at a time, beating well after each addition. Add flour and whipping cream alternately. (1 cup flour, beat, 1/2 cup cream, beat, 1 cup flour, beat, remaining cream beat, remaining flour, beat) Do not over beat, just until fluffy and everything is incorporated.
Pour batter into prepared tube pan or into two loaf pans. Bake at 325 degrees for about an hour and a half. Test with toothpick when top is golden, it should come out clean. Let sit for a bit then turn out onto cooling racks.
For the Cherry Almond variation: I added about 3/4 cup of dried cherries and a scant teaspoon of pure almond flavoring and folded it into half the batter before adding to the pan. If you want to make the whole recipe Cherry Almond flavor, just double that or to your taste.
I hope you enjoy this as much as we do!
Update: The Cherry Almond was a hit, Allen loved it. I like almond flavoring, so I thought it could have used just a little bit more, maybe even up to a teaspoon and a half for half the batter, but Allen liked it the way it was, so your choice depending on how much almond you like! The dried cherries were wonderful!
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