Hey folks! I don’t know about you, but I’m so very glad it’s Thursday. Wednesdays SUCK majorly for me. Yesterday I got up at 5:15, did 30 minutes of cardio, worked all day, then had class from 6-7:45 p.m., only to drive half an hour to get home. Whew! Anyhoo, when I got home from class last night, the Duke had a whole wheat chicken quesadilla waiting for me. I just love that man.
I know I’ve been going on and on about my weight and kicking my butt into gear, but I’m completely ignoring that for today’s recipe. I’ll be posting my health goals tomorrow (which do include a little indulging every now and then). This week’s My Girl, Paula! challenge allowed us to make any Paula recipe of our choice. My aunt happened to be in town this last weekend, so I figured I’d make Paula’s Mama’s Pound Cake (my aunt’s fave). Let me just tell you, Paula knows how to make a pound cake! I got compliment after compliment from my mom, aunt and Granny.
Making a good pound cake is the goal of any Southern woman. The five eggs, 2 sticks of butter, half a cup of crisco and a cup of milk ensure that this cake is moist through and through. I have to admit that I had about 1/8th of a sliver, and I can attest to its moisture.
I know that a lot of you are dieting and watching what you eat, but if you have an excuse to make something sweet in the near future, I highly encourage you to make this cake! Calories don’t count on days that end in “y,” right?
Click here for Ms. Paula’s Recipe. You won’t be sorry, I promise. As if this cake isn’t good enough for dessert, try toasting a piece with a pad of butter for breakfast. They don’t call it Pound Cake for nothin’, y’all.The Duchess
LOVE the looks of this pound cake Molly! Hope you have a great Wednesday!
You should try her Southwest Georgia Pound Cake too if you haven’t – it’s delightful
Hope all is well Molly! I’ve enjoyed looking at your blog!
I made the pound cake recipe this evening on a snowy Colorado night. It warmed up the house with its sweet buttery essence and it was (is) DELICIOUS! I baked it in two separate rectangular loaf pans, so I’ll be able to share one with the girls at work tomorrow.
I prefer to use the shiny aluminum baking pans, because the non-stick bakeware makes the outside too dark and crispy for my preference. The only other change I’m going to make to this recipe is the name. It’s going into my three ring binder in a plastic page protector, and the new name of this recipe is: “Molly’s Pound Cake.” Thanks for sharing your love of cooking and baking on the world wide web.
~ Beverly