If you’ve never had an Old Fashioned 1~2~3~4 Pound Cake, then you’re missing out. The outside bakes into a crusty, crunchy layer while the inside stays light, fluffy, and moist. This pound cake isn’t overly sweet and can be eaten plain or with a powder sugar or icing on top.
I grew up living next door to my grandmother in a small town in the foothills of the north Georgia mountains. We both had big yards, but her house sat a little closer to the road than ours and the two were separated by a little copse of woods. As a kid I would ride my bike through the woods, drop it in the grass, then bound up the back porch steps and enter through the kitchen.
I can remember the smell of her kitchen like it was yesterday. She was always “fixing a bite to eat” and I would sit on her old red Costco stool and watch her cook. Looking back I really wished I had cooked along side of her instead of watching from the side lines. If wishes were horses then I would have a stable full when it comes to things I wished I had learned from my grandparents, but at least I have those fond memories of spending time together to look back on.
And for the old red stool that all of the grandkids sat on? Well, it now sits in our kitchen and my youngest perches on it at the end of our kitchen cabinets and watches me cook. I wonder if he’ll tell his grandkids about the “old red stool” one of these days…
A trip back home…
During the summer the boys and I went to visit my family in Georgia. My Aunt Kay was recovering from knee surgery so we dropped by to see her. While we were visiting, we started looking through Nan’s old recipes and within a couple of minutes I realized Nan had been a serious pound cake recipe collector. She had a recipe for just about any type of pound cake imaginable and I’m pretty sure she had made them all at some point in time.
I made copies of many of the recipes so I could continue with the family tradition. And yesterday I decided to start with the most basic and probably one of the oldest pound cake recipes out there, the old fashioned 1~2~3~4 Pound Cake.
Old Fashioned Easy as 1~2~3~4 Pound Cake
You can always tell a very old, heirloom recipe by how basic the ingredients are. Most heirloom recipes used cheap ingredients and were things which most families already had on hand. Nan was the next to the youngest in a family of ten kids and she grew up dirt poor during the Great Depression. So I know simple, easy, and cheap had to be a must for her family.
For Nan’s 1~2~3~4 Pound Cake recipe, you’ll use 1 cup milk, 2 cups sugar, 3 cups flour, and 4 eggs plus some shortening (Crisco according to Nan) baking powder, and vanilla flavoring.
If using shortening bothers you, then simply replace it with butter; however, it will change the texture and flavor of the cake. I decided to follow the recipe as written to see how it turned out. A little shortening every now and then won’t kill you. Hopefully!
You’ll start off by preheating the oven to 350 degrees, then grease and flour a tube pan.
Cream the shortening (or butter) and sugar together in a large mixing bowl.
Add one egg at a time and mix well.
Sift the flour and baking powder together then alternate adding the flour/baking powder and milk to the creamed sugar.
Pour or spoon the mixture into your greased and floured tube pan and bake for one hour.
- 2 cups sugar
- 1 cup shortening (or butter)
- 4 eggs
- 3 cups flour
- 1 cup milk
- 1 tsp baking powder
- 1 tsp vanilla
- Preheat oven to 350 degrees.
- Grease and flour tube pan.
- Cream sugar and shortening (or butter) together then add 1 egg at a time mixing well between each egg.
- Sift flour and baking powder together.
- Alternate adding flour mixture and milk to the creamed sugar blending until mixed.
- Pour or spoon into tube pan.
- Bake for one hour.
If you’ve never had an old fashioned pound cake then you’re missing out. The outside bakes into a crusty, crunchy layer while the inside stays light, fluffy, and moist. This pound cake isn’t overly sweet and can be eaten plain or with a powder sugar or icing on top.
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