Passing Down a Recipe


Mother’s Pound Cake Is a Special Treat


Roy Creekmore
Photo by Sophia Szeto

Everyone knows of a recipe that has been passed around among friends and family members for so long that the origin has been lost. The recipe may resemble the original or be vastly different, but the personal touch provided by the current cook makes it unique.
    This pound cake recipe was made special by my mother, Lena Palos, who doesn’t remember where or when the recipe originated, or how long she has been making it. It’s just something she has always made. At 81, she still gets constant requests from her family and neighbors to make her “special” pound cake. Since she is also a very social person and has friends and family drop by frequently, she often makes several at a time and freezes them for such occasions.
    When I was visiting her several years ago, I asked her how to make the cake. She started to tell me from memory, but I asked her to write it down so I wouldn’t forget anything. We looked for something to write the recipe on but could not find any paper. Because she lived on a farm, there was no running to the corner to buy paper, so she used what she had at hand to pass this recipe on to me. She wrote it on a sheet of paper towel. I brought it home with me with the intention of copying it into my computer.
    For some reason I never found time to copy it into my computer until now. I simply used the paper towel version over and over. I now keep it in a sealed plastic bag, and I treasure this improvised, handwritten version more than any of my 500-plus cookbooks.

LENA'S BEST POUND CAKE



1 cup unsalted butter (2 sticks)
3 cups sugar
1⁄2 cup shortening
5 eggs, beaten
1⁄2 teaspoon baking powder
3 cups cake flour
1 cup whole milk
1 teaspoon vanilla
1 teaspoon lemon extract
1 teaspoon coconut extract

Optional: Powdered sugar, seasonal or frozen fruit, whipped cream

    Butter and flour a Bundt or tube pan; decorative molded ones are especially nice.
    In an upright mixer beat together butter, sugar and shortening for about 5 minutes on medium speed. Add the beaten eggs and beat on slow for 1 minute, then turn the mixer to medium and continue beating for 10 minutes. Scrape down the sides frequently.
    While the mixer is running, sift together the baking powder and the flour in a separate bowl. Turn the mixer back to slow speed and begin to alternately add the milk and the flour mixture a third at a time, beginning with the milk and ending with the flour mixture until everything is incorporated. Add the vanilla, lemon and coconut flavorings and mix at slow for a few seconds until mixed thoroughly.
    Pour mixture into the greased and floured pan. Place in a cold oven and turn to 325 degrees. Bake for approximately 1 hour and 30 minutes. This may vary according to your oven. Check the doneness at 1 hour and 15 minutes by inserting a wooden skewer into the cake. If it comes out clean, the cake is done. If the cake is not done, continue cooking. Check again in five-minute intervals until the skewer comes out clean.
    Remove the cake from the oven and cool on a rack at least 1 hour before removing from the pan. To remove, invert a serving plate on top of the tube pan. Turn the plate and cake upside down. Remove the pan and your cake is ready to serve.

Optional serving suggestions:
    Sprinkle the cake with powdered sugar. Cut the cake and serve individual slices with seasonal or thawed frozen fruit. You can also serve the cake in combination with whipped cream or ice cream.