There was seldom a week that the aroma of a freshly baked cake did not arouse our senses in my grandmother’s house. There was seldom a week that a pound cake was not laying on the counter either. She made one kind or another, like this one today. Pound cakes are great anytime of the year and with these few additions, it makes for a special treat.
Grandmother’s Holiday Pound Cake
1 stick butter, cut into tablespoon pieces
1 stick oleo (margarine), cut into tablespoon pieces
2 cups sugar
6 eggs, beaten
1 tablespoon butter flavoring
2 teaspoons vanilla
1 teaspoon lemon extract
2 tablespoons bourbon
1/2 pint whipping cream (1 cup)
1 1/2 cups all-purpose flour -sifted
Place cold butter and oleo in mixer bowl, let stand at room temperature for 30 minutes.
Mix eggs, vanilla, butter, lemon extracts, bourbon and cream in a large pourable bowl. Set aside at room temperature.
Grease and flour a 10-inch tube or bundt pan. Preheat oven to 350 degrees F. adjusting rack to center of oven.
Cream butter and oleo at medium-high speed until shiny and creamy, about 3 minutes. Reduce to medium speed and add the sugar slowly taking about a minute to incorporate. Increase to medium-high speed and beat until fluffy and white, about 6 minutes. Scrape down the sides and bottom a couple of times. Gradually in a steady stream, pour in the egg mixture taking about 90 seconds. Scrape down the sides and bottom and beat until light and fluffy, about 4 minutes. Mixture may look broken, but that is okay at this point.
Remove beaters. Sift in 1/3 of the flour gently with a rubber spatula scarping along the sides and bottom to incorporate well. Repeat 2 more times until flour is folded into batter.
Pour into a prepared pan, even out and bake for 15 minutes. Reduce oven to 300 degrees F. and bake for about 40 minutes or until sides separate from the pan and center is tested done (toothpick comes out clean). Let cool for 30 minutes before inverting on wire rack. When completely cooled, about 3 hours, frost with a pecan or lemon glaze if desired.