Currently, I’m reading The Winter Pearl by Molly Noble Bull. Good read. I’ll post a full review once I’m done. This book was re-released this month as a mass-market paperback novel.

On Superbowl Sunday, I made lasagna with garlic bread for dinner and pound cake for dessert. I even munched on some for breakfast yesterday! Below, you’ll find the recipe for Southern Pound Cake:

Southern Pound Cake

1 cup butter or margarine,
softened
3 cups sugar
3 cups sifted cake flour
1/4 teaspoon baking soda
6 large eggs
1 8-ounce carton sour cream
1 teaspoon almond extract
1/2 teaspoon vanilla extract

Beat the butter at medium speed
with an electric mixer until creamy,
about 2 minutes. Gradually add sugar,
beating at medium speed for 5 to
7 minutes. Combine cake flour and
baking soda, and add to butter mixture
one cup at a time. Batter will be
thick.) Separate eggs; add yolks to
batter, and mix well. Stir in sour
cream and vanilla. Beat egg whites
until stiff, and fold into batten Spoon
the batter into a greased and floured
Bundt or 10-inch tube pan. (You may
also spoon batter into two 9x5x3-inch
loaf pans, and bake at 300 degrees for
1 1/2 hours or until a wooden pick
inserted into the center comes out
clean.) Cool in pan on a wire rack for
10 to 15 minutes; remove from pan,
cool completely on a wire rack.

Yields 1 10-inch cake or 2 loaves

Cecelia Dowdy
www.ceceliadowdy.com