Thursday, October 23, 2008

Mamaw's buttermilk poundcake with vanilla sauce



Everybody has one of those dishes that grandma always made. And you loved it. For my siblings and me, it's our Mamaw's poundcake. She used to make a chocolate sauce, too, but the vanilla is my favorite and the one she makes most often. It's super yummy!  (In case you don't know, a tube pan is the kind used for angel food cake.  I usually use a bundt pan, though.)

CAKE INGREDIENTS

1 cup shortening
3 cups sugar
6 eggs, separated
2 tsp vanilla
3 cups flour
1/4 tsp baking soda
1 tsp salt
1 cup buttermilk


DIRECTIONS

Grease and flour your pan.  DO NOT SKIP THIS STEP.  Don't try a spray or some other shortcut.  Grease it and flour it really well.  Or it will stick.  Trust me!

In mixer, blend shortening and sugar.

Add egg yolks, one at a time, blending well after each addition.

Mix in vanilla.

Combine flour, salt and soda. Add to shortening mix, alternating with buttermilk.

Beat egg whites until stiff. Fold into shortening mixture.

Bake in prepared pan at 350° for about an hour, till pick comes out clean. Let cool, serve with vanilla sauce. YUM!


VANILLA SAUCE INGREDIENTS


1/2 cup butter
1 cup sugar
1/2 cup Pet milk (evaporated milk)
1 tsp vanilla


DIRECTIONS

Melt butter in saucepan. Remove from heat.
Add remaining ingredients and mix well.
Simmer over low heat, stirring, about five minutes. Serve over poundcake and enjoy your life.  :)

3 comments:

Natalie said...

Is this the recipe you brought to enrichment? I loved it!

Elliott family said...

Yup, except I didn't bake it quite long enough that night and it kinda fell apart. But if you follow the directions, it's great! ;o)

Sheila said...

A tube pan is the type used for angel food cakes ;) - perfect for pound cakes.