My 103 Year Old Patient's Pound Cake Recipe

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MY 103 YEAR OLD PATIENT'S POUND CAKE RECIPE

Jewel Hall

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@0124

I had a 103 year old patient, Lona Folette, Decatur, AL. She made a lot of Kitchen hand drying towels. She would cut a towel into 2 parts and crochet the ends with a flap and button. You could then hang it on a drawer in your kitchen.She sold these for 5.00 each. She is so alert and keeps her hands busy. Her birthday is February 16 and she will be 103. She lives in an assisted living facility but she is so enjoyable to spend time with. She gave me this recipe and it takes awhile to beat all the eggs but it is so delicious. How wonderful to get to know these real "salt of the earth" type people. She told me about picking gallons of black berries to sell. Each summer she and her husband would can 500 quarts of food. That was when you grew in the summer what you ate in the winter. You killed hogs in the winter and had a smoke house to cure the meat..Awe..those good old days !


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Comments:

Serves:

20

Prep:

45 Min

Cook:

2 Hr

Ingredients

1 lb
real butter
3 1/4 c
sugar
10 medium
eggs
1 tsp
vanilla extract
1 tsp
salt
4 c
all purpose flour (plain) i use cake flour

Directions Step-By-Step

1
When you keep the flour in a container or bag, fluff it up a little before you measure. Then measure it, add the salt to flour and sift it together.
2
CAKE DIRECTIONS: Preheat oven to 275 degrees F about half way into making the cake. Beat unsalted butter with electric mixer until creamy. Add sugar, beat until creamy again. Begin adding eggs, break one at a time into a small container to make sure it's a good egg. Add one at a time to butter-sugar mixture; beating real well after each addition. This takes awhile but it pays off. Beat real well until creamy. Add flour / salt mixture slowly as you continue to bead scrapping sides of mixing bowl. Add vanilla about mid way. Beat until smooth and creamy.
3
Grease and flour large tube pan with butter flavored Crisco. This is a lot of batter, you will need a large tube pan !!. Shake off excess flour. Bake one hour in oven pre heated to 275 degrees F. Bake second hour in oven set at 300 degrees F. Test with tooth pick from top until tooth pick comes out clean.
4
Place on cooling rack until cake cools off then invert on to cake plate. Let cake completely cool before cutting.
5
NOTE: MAKE SURE TO BEAT WELL AFTER ADDING EACH EGG. THE LAST 5 EGGS BEAT 5 MINUTES AFTER EACH EGG ADDITION.

About this Recipe

Course/Dish: Cakes
Other Tag: Quick & Easy