Funeral Food: Traditional Pound Cake Recipe

Posted on August 12, 2020 by Sisco Funeral Chapel under Funeral Food
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Welcome to our first installment of our Funeral Food feature! We, especially as Arkansans, recognize hospitality and generosity often through the delivery of a homemade dish. We are pleased to gather the best recipes for comfort food for your convenience. We hope you will share the love through a dish or two.

Our first recipe is for a traditional pound cake. The classic pound cake makes great funeral food for many reasons. First is the versatility of the cake itself. Pleasing to most everyone it can be unique to the individual as well through ice cream, syrups, or fruit toppings. We think this dish will be a hit no matter who is on the other side of the fork. The recipe for a traditional pound cake is below.

Traditional Pound Cake 

Makes two loaves

Ingredients:

  • 4 sticks unsalted butter ( 1 pound)
  • 2 cups  granulated sugar ( 1 pound)
  •  8 medium eggs or 7 large eggs (1 pound)
  • 3 1/4 all purpose flour (1 pound)
  • 1 teaspoon vanilla extract

Directions:

  • Let the butter and eggs come to room temperature (this is so important)
  • Butter two 9×5 inch loaf pans
  • Put the butter into the bowl of a stand mixer with the paddle attachment and beat it on medium for one minute until it starts to look lighter
  • Grab your sugar and pour it slowly in with the butter with the mixer running, beat the butter and sugar together at medium speed for six minutes, stopping to scrape down the sides of the bowl a couple of times (the butter should become super light and fluffy and nearly white)
  • In a separate bowl break the eggs and whisk them lightly
  • Turn the mixer to low and add the eggs and the flour alternately in three additions, beating well after each addition
  • Add the vanilla extract with the last addition of eggs
  • Divide the batter into your two dishes
  • Place the pans on the middle rack of a cold oven and turn it to 275 degrees and bake for 30 minutes
  • Then rotate the pans and turn the temperature to 350 degrees and bake an additional 15 to 25 minutes, until this tester inserted in the center comes out with a few clinging crumbs (if the tops of the cakes are getting two brown, loosely place a piece of foil over the pans
  • Cool the cakes on a wire rack in the pans for 15 minutes, then remove from the pans to the rack to finish cooling

Source: The Southern Sympathy Cook Book: Funeral Food with a Twist by Perre Coleman Magness you can shop this cookbook locally at Euna Mae’s in Springdale

 

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