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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!!