This little recipe is from a great friend of mine that has since past away. This pound cake is one of those that you just want to sneak a nibble of. And the sauce is just out of this world. I've included that recipe along with the cake.
When I make this pound cake I like to sit down and savor it and think of my precious friend who is long gone now.
1Preheat oven to 325 degrees. Beat butter at medium speed until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
2Add flour to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla. Pour batter into a greased and floured 10" tube pan.
3Bake at 325 degrees for 1 hour and 5 minutes to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack for 10 to 15 minutes; remove from pan to wire rack, and cool completely (about 1 hour). Serve with Buttermilk Custard Sauce.
4FOR BUTTERMILK CUSTARD SAUCE: Whisk together the buttermilk, sugar, cornstarch and egg yolks in a heavy 3 quart saucepan. Bring to a boil over medium heat, whisking constantly, and boil 1 minute. Remove from heat, and stir in 1 teaspoon vanilla extract. Serve warm or cold. Store leftovers in an airtight container in refrigerator up to 1 week.
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