Pound Cake Recipe

Argh, we've been stuck in the house and I have nothing fun to write about. Well, this pound cake is pretty fun, but nothing to write about outside. I'm ready for some warmer weather! This ice stuff needs to go back to the North Pole.


(I know, I know, it's not really that cold, but we aren't used to such coldness here. When we lived in KY for college, we were appalled every time it snowed that life just kept right on going. It snows, you stay home and nothing opens! That's the rules. Kids around here got out of school just because it was cold, not that the roads were that bad. We can't go out in this stuff.)

Anyway, so no updates from out in the barnyard or the garden today. Although I do think we're going to have to cull the Rock rooster. He's been acting up, and it's not pleasant. Sunny is much better to the hens, and the Rock tends to be rude to everyone. He attacked me once when I was carrying out a bowl of hot water to melt their water. I turned around and dumped that whole bowl over his head. I think I shocked him.


Jeremy's birthday was the other day, and he needed a dessert to celebrate. BUT the kids and I gave up white sugar for Lent. Since it's the kids and me, I'm going about this fast a little differently than I would if it was just me. Lent is a time to give up something to replace it with God. So you give up Facebook, you replace the time spent on Facebook with a time of prayer, etc. So what we're doing is replacing our white sugar intake with God's sugar intake. We don't keep white sugar in the house, but when things are given to us, like Valentine's, we don't throw them away. (That would be wasteful, don't you think?) Through Lent, we are not going to eat any white sugar products.

So what are God sugars? Well, for us that means maple syrup and honey. Both are sweeteners made by God, and  even though my previous doctor liked to point out that they have the same effect on blood sugar, they still have nutrients and are in their raw form, I use less because of the expense, and it's not as addictive. At least to me. White sugar has me (and Eowyn) entwined, and I really hate that. I don't want to lose control over something. I want the freedom we have in Christ, even when it comes to food.


All that to say, we needed a cake for a birthday man that couldn't have white sugar in it. I decided to try my Mama's pound cake recipe that she has from a wonderful neighbor named Trudie. I didn't use as much maple syrup as the recipe calls for, and the cake came out a slightly different texture and taste, but it's still really good. The texture is less crunchy, which I attribute to having more liquid in it. I'm not sure if I should have cooked it longer, although it was cooked through, or if I should have used less milk to make up for the maple syrup. And it tastes kind of like a pancake. Which makes sense. A pound cake is basically sweet, thick bread, and when I added the maple syrup it tasted like pancakes. I'm wondering now how it would taste with honey...

If you've never made a pound cake before, be prepared to be blown away. It is the easiest dessert to fix. At least, this recipe is incredibly easy. I've never tried any other recipe because this one is just that good. You only have to gather your ingredients, dump them all together in the mixing bowl, blend until smooth-ish, grease and flour your pan, and pour the mixture in the pan. It's so simple!


Some butter, coconut oil, eggs, flour, vanilla, salt, baking powder, maple syrup, and boom! you've got a pound cake. I also used coconut oil to grease the pan. You need to grease and flour the pan so this cake will slide right out when it's finished baking. Oh, and you do need a tube pan for this one! Otherwise, it will not finish baking all the way through.



Recipe

I'm going to give you the original recipe with my modifications in parantheses:


    • 1 c. shortening (coconut oil)
    • 1 stick of butter, softened
    • 2 3/4 c sugar (2 c. maple syrup)
    • 5 eggs
    • 1 tsp. vanilla
    • 1/2 tsp. salt
    • 1/2 tsp. baking powder
    • 1 c. milk
    • 3 c. flour

Instructions

Beat all ingredients until smooth, pour into a greased and floured tube pan. Bake at 350 for 1 hour.


It's always nice having one more thing I can still fix without white sugar.

7 comments

  1. Looks yummy! A great way to beat winter doldrums!

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  2. Love your take on this pound cake! I always hate dumping a bunch of sugar into anything, even if I know it will taste good. Can't wait to give this a try! Found this at Thank Goodness It's Monday Link party

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  3. The cake looks delicious and what a wonderful lesson for your children to replace white sugar with God's sugar. Thank you for sharing at Good Morning Mondays. Blessings

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  4. Looks yummy, our Rooster is named Sunny, too. Although he is a buff cochin, but he is the sweetest rooster! I hope your Sunny is as nice as ours it! Thanks for linking up to Awesome Life Friday!

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  5. I love the deep color of this pie. Must be the addition of the brown sugar. I was torn between doing pumpkin or sweet potato but this one could win out! Have a wonderful Thanksgiving :)
    ===========> Sweet Potato pie

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