Keswick Life

Lifestyles in Keswick and its environs

WHAT’S COOKING: Sam’s Southern Pound Cake

By

By Sam Johnson

Sam’s Southern Pound Cake with Grilled Pear and Bourbon Sauce is simply divine!

Ingredients:

  • 4 Sticks of Butter Softened
  • 3 and 1/2 cup granulated sugar
  • 10  eggs
  • 2 eggs yolk
  • 1 ½  Cup of Buttermilk
  • 4 cups  all-purpose flour
  • 3 teaspoons vanilla extract
  • 1 teaspoon of coconut extract
  • 1 teaspoon of baking powder

Instructions:

  1. “This is a full of decadence and is sure to please a room full of friends on a cold winter night, surely for all in Keswick to enjoy.”
    —Samuel Johnson, Deputy Director of Cullinary | 1776

    Allow butter and eggs to come to room temperature along with buttermilk

  2. Grease and flour a tube or bundt pan. You may need to line tube pan with waxed paper cake may rise above pan.
  3. Preheat oven to 350 degrees.
  4. Cream 2 cups butter until soft and there are no lumps.
  5. Add 3 and 1/2 cups granulated sugar and cream until light and fluffy
  6. Then add buttermilk until fully mixed in.
  7. Add one egg at a time 10 large eggs, beating 1 minute after each addition.
  8. Lower speed on mixer to low and slowly add 4 cups  all-purpose flour.
  9. Add vanilla & coconut extract and mix in completely.
  10. Pour batter into prepared tube or bundt pan. (If using a bundt pan, make sure it’s large enough for batter to double in size.)
  11. Make sure to slam pan on counter to get out any air bubbles.
  12. Bake at 350 degrees F for 1 hour and 25 to 30 minutes.