A Cake with Timeless Appeal
This pound cake, with its tender crumb and inviting aroma, becomes a sensory delight as it bakes and when enjoyed slice by slice. The rich, buttery texture provides comfort, while a blend of five extracts—vanilla, rum, coconut, lemon, and almond—introduces a sophisticated twist. This cherished recipe, handed down from Carla Hall’s grandmother, Jessie Mae Price, has been a family favorite at Christmas gatherings in Tennessee.
A Recipe Passed Down Through Generations
Renowned chef Carla Hall inherited this recipe along with other soul food classics from her grandmother. This pound cake has been a staple at family gatherings and was often sent as a gift to grandchildren. Known for its ability to improve in flavor over time, this cake embodies the essence of family and tradition, meant to be shared and enjoyed together.
Baking Tips and Variations
Carla Hall aimed to recreate her grandmother’s tender touch by using sifted cake flour, but she found that substituting some cornstarch also works well. If cornstarch is unavailable, using only all-purpose flour still yields excellent results. Additionally, you can experiment with different extract combinations to suit your taste preferences.
Ingredients
Yield: 12 servings
- Nonstick baking spray
- 2½ cups/330 grams all-purpose flour
- ½ cup/60 grams cornstarch (or an additional ¼ cup/33 grams all-purpose flour)
- 1 teaspoon baking powder
- 1 teaspoon fine salt
- 1 cup/228 grams unsalted butter, cut into tablespoons, at room temperature
- 2½ cups/500 grams granulated sugar
- 6 large eggs, at room temperature
- 1 cup/244 grams sour cream, at room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon rum extract
- 1 teaspoon coconut extract
- 1 teaspoon lemon extract
- 1 teaspoon almond extract
Preparation Steps
- Preheat and Prepare: Preheat the oven to 325 degrees Fahrenheit. Grease a 10-cup Bundt or tube pan with nonstick baking spray.
- Mix Dry Ingredients: In a bowl, combine flour, cornstarch, baking powder, and salt.
- Cream Butter and Sugar: Using a stand mixer with a paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Pause to scrape down the bowl as needed. On medium speed, add the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
- Incorporate Dry and Wet Ingredients: On low speed, add about one-third of the flour mixture. Once integrated, add half of the sour cream, followed by half of the remaining flour. Mix in the rest of the sour cream and the remaining flour, then beat for an additional 2 minutes on medium speed, pausing to scrape the bowl as needed. Add the extracts one at a time, ensuring complete blending before adding the next. Beat until the batter is glossy, about 4 minutes. Transfer the batter to the prepared pan.
- Bake the Cake: Bake until the cake is golden and a toothpick inserted in the center comes out clean, usually 60 to 70 minutes. The delightful aroma will fill your kitchen.
- Cool and Serve: Allow the cake to cool in the pan on a wire rack for 10 minutes, then invert it onto the rack to cool completely. Properly stored, the cake will remain fresh in an airtight container at room temperature for up to a week or in the freezer for up to three months.
Adding a Personal Touch
For an extra touch, consider drizzling a simple glaze made from powdered sugar and a bit of milk over the cooled cake. This will add a lovely sweetness and enhance the presentation. Enjoy this timeless dessert with family and friends, creating new memories with each delicious bite.