During this shelter in place I discovered a treasure. I discovered my mom’s recipe box while cleaning out a cabinet in my kitchen! What a gift! And it came at just the right time!!!!! AND now you all will benefit too! Because let me tell you, my mom, the Red Head, was quite the cook! Matter of fact, my mom’s cooking MIGHT be one reason why Trey fell in love with me. I guess he thought it was a gene! Ha! Who knows, but I do know he LOVED my Mama’s cooking!
So I have decided to start trying out her recipes and sharing the ones me and my family love with you all! And if you are reading this and you knew my mom and you remember something of hers, please comment below and I will try to find the recipe and make it happen!
I have to disclose one thing though, some recipes, I feel like she MIGHT have left one ingredient out, JUST to make sure no one made it better than her, (this might be a sign of where my competitive spirit comes from) because, I swear some of the recipes just don’t taste the same. Maybe it is because my mom just had that touch, but I have a feeling she left out secret ingredients on purpose.
Today I want to share a pound cake recipe of hers. This pound cake is so good, but take my word on this. NO SUBSTITUTIONS! ESPECIALLY with the vanilla flavoring! It is just not the same. Matter of fact, I tried it and fed it to my sister and she literally said, “Aim, this is awful!” No lie! So I made it again, with the correct flavoring, which I ordered on Amazon, and it was DELICIOUS!!!!! So make sure you get the right flavoring! And vanilla ice cream or whip cream on top is to die for!!!!!!!
Irene’s Vanilla-Butter Nut Pound Cake
Ingredients:
3 cups sugar
1/3 cup crisco
3 cups flour
1 small can of pet milk (if not a full cup add water to make a full cup)
2 sticks of margarine
5 large eggs
1/4 tsp salt
2 tablespoons vanilla-butternut flavoring
Prep:
Cream your butter, shortening, sugar, salt. Add your eggs one at a time. Add flour and milk alternately ending with flour. Fold in flavoring by hand. Bake In a greased bundt pan for one hour and 45 minutes at 325. START in a COLD oven. DO NOT open the door while baking. Remove from the oven pan immediately.
Remember: DO NOT START BAKING IN A PREHEATED OVEN
Serve with berries and cream or Ice cream or enjoy with your morning cup of joe!
Bon Appetit!
Amy
