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Recipe submitted by Rosie Morgan
Since April is Confederate Heritage Month, I wanted to share a Heritage recipe with you and an updated version, also. Back in the day, a “pound cake” was full of pounds. A pound of flour, sugar, butter, and eggs. The original recipe was a favorite of President James Madison’s.
Today’s Pound Cake ingredients:
1 1/2 cups raisins
1 Tbs. oil
1 Tbs. flour
3 c. flour – sifted
1/4 tsp. salt
1/4 tsp. baking soda
1 c. sour cream
1 tsp. vanilla extract
1 tsp. lemon extract
1 c. butter
3 c. sugar
Grease and flour three 9×5 loaf pans. Heat raisins in oil just until coated. Spread on a paper towel to remove excess oil, then coat with 1 Tbs. flour. Let stand while mixing batter.
Sift together flour, salt and baking soda; set aside. Stir together sour cream, vanilla and lemon extracts and set aside.
Cream butter and sugar together until light and fluffy. Add eggs, one at a time, beating after each addition, then add the sour cream mixture. Add the dry ingredients; alternately with the egg mixture; begin and end with dry ingredients. Fold in raisins and turn batter into pans. Bake at 350 degrees for 1 hour, or until a pick inserted in the center comes out clean. Cool in pans 15 minutes then turn out and finish cooling on a wire rack. When thoroughly cool, wrap and refrigerate. Do not slice for 24 hours.
This is a great cake to make ahead when you expect company for dinner or afternoon tea.