This recipe comes by way of my mother-in-law. She fixed it one evening, and the family devoured it hot out of the oven . . . plain. The next morning we toasted leftovers with a little extra butter. Some ate it plain. Others added a bit of peach preserves. Though I haven’t yet tasted it with strawberries and whip cream, I know it would be delicious as the basis of strawberry shortcake.
It’s easy to remember—even amounts of every ingredient—and versatile. Enjoy!
Neena’s Pound Cake
By Carolyn Wilson
2 stick butter or margarine, melted or very soft
2 c. sugar
1 t. vanilla
2 c. flour
Grease pan with butter wrapper. Soften butter and mix with sugar, eggs, and vanilla until creamy. Add flour slowly. Bake in Bundt pan or two bread pans.
Bake at 350 until the done—about an hour.
What new recipe have you incorporated into your routine this year? Share it with us and the other blog readers. And happy cooking . . . and bon appétit!