It is a rare occasion when we are sent a recipe that makes us stand up and take notice, but that is exactly what Melinda Rainey Thompson has done with her pound cake. Upon receiving Melinda’s email, I forwarded it to Tiffany, who responded, “We need to know her.” It is our pleasure to introduce this hilarious Southerner today. We hope you enjoy Melinda’s writing, and her pound cake recipe, as much as we do.
Pound Cake Recipe Revealed
I am about to give you the best pound cake recipe ever—bar none. I’m a Southern woman, born and bred, and I promise you: This is THE ONE. I often make it to accompany consoling casseroles when someone’s roll is called up yonder. Friends, relations, office workers, and repairmen—anyone who needs sweetening in my life gets a pound cake. This cake says: “Forgive me,” “Happy Birthday,” “Get Well Soon,” “I’m Sorry You Lost Your Job,” and “Please finish re-tiling my bathroom before Christmas.”
It’s a very versatile recipe. I’m a writer; I once mailed this pound cake to North Carolina to thank an editor who liked my first book. Even after being jostled by the post office, this cake got rave reviews. My kids expect it to appear on the sideboard at every family occasion. They think the regular consumption of this cake is their God-given, constitutionally protected birthright.
I’ve left my mark on earth with this pound cake, and I’m going to tell you exactly how to make it. I really am. I’m not going to leave out any ingredients, like some Southern women I know, who do that to ensure that your pound cake never quite lives up to theirs. I’m a bigger person that that. I feel rather virtuous as I’m typing this, as if I’ve just made a generous donation to a worthy cause. I promise you one thing: When you try it, you are going to want to kiss me right on the mouth.
Here’s what you need to do: Put three cups of sugar, one bar (eight ounces) of cream cheese, and three sticks plus two tablespoons REAL butter (no cheating, you’ll ruin my recipe) in a mixer.
If you have time, let the butter and cheese come to room temperature first. If you don’t, microwave them to soften them up.
Mix. Gradually alternate adding three cups of plain flour and six large eggs, slightly beaten, until the mixture is a bit thicker than pancake batter. (This is not quantum physics; don’t overthink these instructions.) I use a forty-something-year-old Kitchen Aid mixer I bought at a yard sale. It works fine.
Finally, add one teaspoon of each of the following flavorings: (They’re expensive to buy the first time, but then you’ll have them on hand for several more cakes; you will be asked to bake more. Trust me.) Vanilla, (Real, no imitations, Southerners do not like fake flowers, butter, or anything else.) almond, brandy, sherry (You can use cooking-grade liquors.), and coconut. If you don’t like one of these flavorings, you can double up on something else.
Feel free to adjust to your family’s taste. This isn’t holy writ. But don’t use fake anything—no matter what. Forget about those low-fat substitutions you’re considering. This is a CAKE, for heaven’s sake. Mix in the flavorings.
Pour the batter into one greased Bundt pan or two loaf pans (If you’d like smaller loaves which are easier to share and slice perfectly for strawberry shortcake, choose the loaf pans. Beat a pint of heaving whipping cream with a little sugar if you’re so inclined, and slice up the berries. Don’t use that canned whipped cream that kids like to squirt in their mouths. Remember: Fake is BAD. Real is GOOD.).
DO NOT PREHEAT YOUR OVEN. (I know, I know. It’s unusual.) Bake at 300 degrees for about one hour and ten minutes. DO NOT OVERBAKE THIS POUND CAKE! You want “sad streaks” which make it so moist and delicious your eyes roll back in your head when you taste it. Ovens vary, of course. Mine came over on the ark, so work with what you have, and check to see how that cake is coming along. It’s done when a toothpick comes out of the middle cleanly, but this is a judgment call. I like my pound cakes a bit underdone. That’s one of my secrets.
When you remove the cake from the oven, let it cool in the pan on a wire rack for five or ten minutes. While the cake is cooling, melt one cup of sugar in a half cup of water in a boiler on the stove. Remove the pan from heat, and add one teaspoon of each flavoring. Slide a sharp knife around the edges of the cake pan before inverting it to help release the cake. Turn it out quickly onto a plate and then immediately flip it right side up on to the platter you are going to serve it on. Feel free to hold your breath and pray. It can’t hurt. Allow the cake to rest for a few minutes, and then spoon the glaze over it. Leave it uncovered for a few hours until the liquid has been absorbed.
Pound Cake Warning:
This cake is finicky, but it’s worth the trouble. Because it is so deliciously moist, it sometimes sticks to the pan. It takes practice to get it just right. Do not worry if your pound cake falls apart or sticks. That is how God urges you to make trifle. I promise you one thing: People will gladly scrape this pound cake up with a spoon. It’s that good.
About the Author
Melinda Rainey Thompson is an award-winning author of three books: Southern Women Aging Gracefully, The SWAG Life, and I Love You—Now Hush. Her newest release, I’ve Had It Up To Here With Teenagers, will be published in April 2012. You can check her out on her fan page at Facebook.com/melindaraineythompson and visit her blog at melindaraineythompson.wordpress.com. On Twitter, she is mrtswag. Melinda responds to email, tweets, Facebook messages, smoke signals, and more.
Say hello to the best pound cake recipe...ever. Melinda Rainey Thompson, a Southern woman, born and bred, promises you that anyone who needs sweetening in your life needs this pound cake.
Ingredients
- 3 cups sugar
- One bar (eight oz) cream cheese, room temperature
- 3 sticks, plus 2 TBSP, butter, room temperature
- 3 cups flour
- 6 large eggs, slightly beaten
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1 tsp coconut extract
- 1 tsp brandy
- 1 tsp sherry (cooking sherry is fine)
- 1 cup water
- 1/2 cup sugar
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1 tsp coconut extract
- 1 tsp brandy
- 1 tsp sherry (cooking sherry is fine)
- 1 pint heavy whipping cream
- 1 tsp sugar
- 1 pint sliced strawberries
Instructions
Add sugar, cream cheese, and butter to a mixer. Mix at medium speed until smooth. Gradually alternate adding then flour and the eggs to the mixer. Continue mixing until the batter is a bit thicker than pancake batter.
Add one teaspoon of each of the following flavorings: vanilla extract, coconut extract, almond extract, brandy, and sherry. If you do not like one of these flavorings, double up and adjust to your taste. Mix until incorporated.
Pour the batter into one greased Bundt pan or two loaf pans. Bake at 300 degrees for about 1 hour and 10 minutes in an oven that has NOT been pre-heated.
To test if the cake is done, insert a toothpick into the center. If it comes out relatively clean, remove the cake from the oven.
Allow the cake to cool in the pan on a wire rack for five to ten minutes. Once done, slide a sharp knife around the edge of the cake pan and invert on a plate. Allow the cake to continue cooling.
While the cake is cooling, melt 1/2 cup sugar in one cup of water on the stove over medium heat. Stir with a wire whisk until the sugar has dissolved completely. Remove from heat.
Stir one teaspoon of each of the flavorings you desire into the glaze. Spoon the glaze over the cake and leave uncovered for a few hours until the liquid has been absorbed completely.
This cake pairs wonderfully with sliced strawberries and whipped cream. Whip your cream fresh along with a dash of sugar, slice strawberries, and enjoy!
http://www.thesitsgirls.com/food/pound-cake-recipe/
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God urges me to make trifles often. This looks like it would be a wonderful cake to make into one.
JDaniel4′s Mom recently posted..Nothing Could Be Finer Than An Afternoon in Carolina
Twitter: mrtswag
says:
Always good to listen to the man upstairs. Takes great either way.
Melinda Rainey Thompson recently posted..Ask Melinda: Telling It Like It Is
This looks like one of those wonderful old cakes my grandmother used to make. I can’t wait to try it and to read Melinda’s blog. I’m not sure I’ve ever laughed while reading a recipe until now.
Twitter: fromtracie
says:
I am SO wanting some of this pound cake to magically appear in my kitchen right now!
Yum!
Tracie recently posted..I Knew There Was Something Wrong When…
Looks delish! And I love the recipe plug in! Do you happen to know of a good one for Blogger?
Jo-Anna
Jo-Anna recently posted..Kids Choice Chore System!
Twitter: omgyummy
says:
Love her attitude – it’s refreshing. And I love how she’s testing whether we’re paying attention by putting imitation vanilla and coconut extract in the picture. I’m a food blogger – of course I noticed
As for the recipe plug-in – when I get my blog moved to wordpress.org – can I call you?!
Great job all the way around!
OMG! Yummy recently posted..Wordless Wednesday (almost) – My Daughter Bakes Her First Cake!
Twitter: mrtswag
says:
Clever girl!
Melinda Rainey Thompson recently posted..Ask Melinda: Telling It Like It Is
Oh my goodness! Lord help us all….
Lisa recently posted..Wise Words…
This sounds unbelievable!!!!! I am definitely going to try this!!
Lori recently posted..The SITS girls – Keeping Friendships Alive
Twitter: Redhedprincess
says:
ha ha ha…such a funny lady! LOVE the recipe and can’t wait to try..I’ve been looking for a good pound cake recipe…Thanks!
Jess recently posted..Princess2 Was Potty Trained in "Less" than a Day!!
Ooh I love the recipe plugin! Makes it so easy to save/print!
Life As Wife recently posted..The Apartment Monster
Twitter: LMichelle1920
says:
Oooooh yes! Gonna try this one out. My pound cake is already good but I see some ways to improve here!!!
Another Southern Girl
L. Michelle recently posted..Lane Bryant and Laila Ali: Sports Bras for plUS!
Twitter: louiseducote
says:
Fabulous! I’ve made a “cold oven” pound cake before but this recipe looks even better. My family is from Mississippi so you’re preaching to the choir here with your great riffs on Southern sensibilities.
Louise Ducote recently posted..Sky
Twitter: mrtswag
says:
I think I have more readers in MS than anywhere else–and I’m NOT from there! Honey, you NEED this recipe.
Melinda Rainey Thompson recently posted..Ask Melinda: Telling It Like It Is
Twitter: bettymanousos7
says:
i’m so seriously craving this!
looks soo delicious!
Betty Manousos recently posted..Life Gets In…
Twitter: itrocks2bmom
says:
Dang it! I can already feel the 5 pounds coming on for this recipe. And why does she keep insisting that we SHARE it? This looks like the kind of cake you bake right after the hubby leaves for work, eat, clean the pan and he never knew it was there?? Doesn’t everyone do that? Oh dear, perhaps not…
Jessica recently posted..Sugarland, Jason Aldean, Lady Antebellum..Shall I Keep Going??
Twitter: mrtswag
says:
It’s totally worth it. You will be the pound cake goddess.
Melinda Rainey Thompson recently posted..Ask Melinda: Telling It Like It Is
Twitter: jenhavice
says:
This sounds amazing. I’m adding it to my list of recipes and my Pinterest board of yummy stuff!
When Pigs Fly recently posted..Sometimes Fine Is Just Fine
Twitter: decondemand
says:
I wouldn’t ever attempt to make that, but I would eat it.
Marie Cole recently posted..Change the Face of Your Fireplace, Part 2
Twitter: mrtswag
says:
All God’s children have a role to play. I like yours!
Melinda Rainey Thompson recently posted..Ask Melinda: Telling It Like It Is
this sounds amazing. i would gladly retile your bathroom for one.
anna recently posted..In my Inbox: Terrible News, Need Your Help!!!
Twitter: mrtswag
says:
Ha! I do love a talented woman.
Melinda Rainey Thompson recently posted..Ask Melinda: Telling It Like It Is
I know this sweet Southern lady and this IS the BEST pound cake you’ll ever taste! Her books are pretty wonderful too!
Twitter: mrtswag
says:
Look who I ran into on Sitsgirls! Right back at you, Renea!
Melinda Rainey Thompson recently posted..Ask Melinda: Where Did You Get That Idea?
Love this recipe (and Melinda’s style)! Can’t wait to get my hands on her books!
Twitter: CarloAtYourServ
says:
There’s nothing like a nice slice of SERIOUS pound cake and your recipe is just that. The women in my family (more my mom’s generation) have fought, for years, about who makes the best pound cake. I give my vote to my deceased grandmother, Mamie, every time it comes up.
One Auntie makes a 7Up pound cake that is to die for. Another one specializes in her famous lemon pound cake. The other couple who profess to make and serve up the best bake “traditional”. It’s too funny listening to each one of them pontificate about just how great their recipe is, how they’re better at cracking eggs – effortlessly and without EVER spilling a single piece of eggshell into their batter, who can make their recipe from scratch WITHOUT bothering to have to look at the recipe, and on and on. I tell you, they’re a hoot!
Next to my grandma Mamie’s recipe, I’d have to stay loyal to the “fam” and rank my family’s personal “Chef de Cuisine”, my deceased Aunt Rose, to come in second place. That woman was the “cooking-est” person you’d ever have wanted to meet. Back in the day, she kept her “knives sharpened” at Michigan State University’s frat house, Zet Beta Tau, serving up prime rib and Yorkshire pudding so good that I just know that ZBT Alumni who remember are still talking about her skills.
But you – you’ve got it goin’ on yourself, Missy. Your recipe is looking mighty fine (love the pics, by the way!). So I’d say, you’re right up there with my family’s best. Your recipe resembles my grandmother’s, which is one of, if not THEE BEST.
I enjoyed your post. Thanks.
Carlo/Carlo At Your Service Productions recently posted..The "29 Ways To Leap Into Jarlsberg Dip Giveaway" Is Winding Down
Twitter: mrtswag
says:
Well. I do love me a detailed reply. Anyone named Mamie is bound to make a good pound cake. I write about those bossy Southern women in my books–lots of material there!
Melinda Rainey Thompson recently posted..Ask Melinda: Where Did You Get That Idea?
Twitter: laurasidestreet
says:
oooh that sounds really good….must make it when I get some free time
Thanks for sharing
Laura x
http://www.sidestreetstyle.com
Laura recently posted..Outfit post with a vintage touch
Twitter: bthm1
says:
wait, don’t all Southern women have this recipe? I know it’s my mama’s! LOL
Yum- love your style, sass and your cake!
Jennifer recently posted..Tooth Fairy Fail
Twitter: fiftycoop
says:
I’m all about keeping food traditions alive and well.
Born and raised in Maryland and just recently decided to start doing some research about the food heritage of the Eastern Shore of Maryland-which is where my family is from although I grew up ‘off the shore’
SITS Luv and Best Wishes’
Kristine
Kristine Scott-The Fifty Co-Op recently posted..Rooftop Pastor-Success!
Twitter: kg_photography
says:
My mom used to make 7 UP Pound Cake and I loved it as a kid. You’ve reminded me to get the recipe from her, because I’d love to make it for my family.
Kimberly Gauthier, Adventures in Blogging recently posted..ProBlogger Blog Wise Review | Fab Productivity Tips for Bloggers
Twitter: mrtswag
says:
I love how the taste of something brings back memories. I bet your family will love the old 7 Up recipe. I have a coca-cola chocolate sheet cake one that I like, too. Nothing new under the sun, really, but it’s fun to give something a new life!
Melinda Rainey Thompson recently posted..Ask Melinda: Where Did You Get That Idea?
Secret pound cake my a**. This pound cake recipe is in my Gourmet Magazine Cookbook listed as Elvis’ Favorite Pound Cake. My aunt also has the same recipe, but it was supposed to be the a secret recipe of friend of hers.
Twitter: cookinstilettos
says:
OK – I have been obsessed with making a pound cake for 3 weeks now and I see this. Guess I’m going to have to give it a whirl this weekend using your technique.
Aly ~ Cooking In Stilettos recently posted..Giada de Laurentiis Heads Back To Philly For Weeknights With Giada
Twitter: charityhitt
says:
I recently moved from the South, and this definitely takes me home again. I can’t wait to try this recipe! Maybe with some chocolate sauce too…
Thanks so much for sharing!
Charity
Charity Hitt recently posted..The Cake Mix Remix: Part 3 Easter Egg Cake Pops
I prepared this cake today. The results are incredible. I was looking for a vanilla cake recipe smooth, dense and full of flavor…. After several intents, I found it. This is THE CAKE!!!! Better… Impossible
Thanks for sharing,
Betty
I’m going to make this this weekend. Do you think it would be better the next day? (i.e. would it be “sadder”?) I know some pound cakes are like that.
Hi there. This looks great, but I have one question. Do you use salted butter or unsalted?
This recipe was awful! Made it twice in one day, extended the cooking time (1.75 on the second one and it sank worse than the first one.), and followed the recipe to the letter and it still sank. My oven is on-target with the temperature. I have read this recipe over-and-over trying to see if there might be something missing. I cut the second one and it was almost raw in the middle while the outer edge of the cake was close to perfect. It does make a delicious top crust as it fell off even before I took it out of the pan.
Twitter: Blended4Purpose
says:
My mouth watered just reading the post. My lawd this sounds good. I’m going to say, bless you, now.
Blessings~
Alethea
Blended4Purpose recently posted..Grandma Strikes Again!
Hi, I just want to double check with you. In this recipe the glaze is one cup water, with one-half cup sugar. In your blog comments above the recipe you say mix one cup sugar into one-half cup water……..which is correct? Thanks! Sandy
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Hello! Someone in my Myspace group shared this site with
us so I came to check it out. I’m definitely enjoying the information. I’m book-marking and will be
tweeting this to my followers! Fantastic blog and amazing design.
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