So nice to have warm weather for Easter, we even got most of my flowers uncovered, so now I am ready for an April shower. I do hope it holds off until after midnight. My mother-in-law always said that if it rains on Easter it will rain for 8 consecutive Sundays and it holds pretty true!
A friend of mine called last week and said she had looked through my recipes and was unable to find one for pound cake for Easter. I haven’t made a pound cake for a long time but I do have one which I gave her, she reported that it turned out perfect. It was a long time ago but I think the recipe came from my friend Pat Rose. If I am wrong she will let me know!! I hope it turns out for you too!
3 sticks butter ( 1 1/2 cups)
8 oz. cream cheese, softened
3 cups sugar
1 tsp. vanilla
1/2 tsp. coconut flavoring
1/4 tsp. almond flavoring
3 cups flour
1/2 tsp. baking powder
Cream butter and cream cheese until fluffy, add sugar then eggs, beat well, add flavorings then flour and Baking powder, beat well. Bake in prepared Bundt pan . Bake at 325 degrees for 1 hour and 15-20 minutes. I have discovered the Pam spray now comes with flour added, its in a blue can next to the regular Pam, it works great, cool in pan for 8-10 minutes then turn out and cool. I like to serve it with raspberry sauce and whipped topping, recipe follows also from Pat:
1 10oz. frozen thawed and drained, saving juice
Add water to saved juice to make 1 cup
1 Tablespoon cornstarch
dash of salt
2 tsp. lemon juice
Combine in small sauce pan, cook until thick, cool and serve with cake, real whipped cream makes it really good!!
I'm Kathy Lloyd. I grew up on a farm near Elmore, MN and have lived in Fairmont for over 44 years. I have always loved to cook, even when I was very young. I loved to stay with my Aunt Dorothy during my childhood. She was a great cook and used to give me freedom in the kitchen, teaching me along the way. She made recipes from our Norwegian heritage, along with pies, homemade doughnuts, yeast bread and cinnamon rolls.