Anniversary Cake

My grandmother used to make pound cakes in multiples, like 5 or 6 in a day.  She would cut them in half, wrap one half and freeze it.  Often she would send at least one of the other halves back to the College of Charleston with my daddy, who was skinny as a rail from running cross-country and track. 

When Joe and I got married one of the best parts of planning was selecting the cake.  I mean, who doesn't love cake?  We found a woman who made a lemon pound cake that was Uh-may-zing!  Let me tell you how special it was.  When I walked into the reception hall, I smelled something wonderful.  It was my cake!  It was excellent that day, and one year later. 

This year we celebrated our 12th wedding anniversary.  Instead of buying something or making a standard chocolate cake, I decided to try my hand at a pound cake.  Before I share this recipe, I should note that my sister is queen of the pound cake--why would I bother making one when hers are the best?  Well, being 9 hours apart from each other and all, I didn't think she would be coming up just to bake us a cake!  Without further ado, here is the recipe:

Pearl Pound Cake, from the Sandlapper Cookbook

2 sticks butter, at room temperature

1/2 c. shortening

1 c. milk

3 c. sugar

3 c. flour

1 tsp. baking powder

5 large eggs

1-2 tsp. flavoring

Grease and lightly flour a large tube pan.
Cream butter and shortening well.  Add sugar gradually.  Add eggs one at a time, beating well after each addition.  Add baking powder to flour, and add alternately with the milk to the creamed mixture.  Bake at 325 degrees for 1 hour, 20 minutes.  Cool in pan. 

Hope y'all enjoy this as much as I do.  Look out, sister, there's a new pound cake maker in this family!