So what do you do when you have WAY more eggs than you know what to do with? You make a nice, big pound cake. Nothing says "southern" like a good ol' fashioned pound cake. I have a very special bundt pan that I use for my large pound cakes. This thing is older than I am and it's almost as old as my father. I mean, just LOOK at the color and style of the box!
It belonged to my great-grandmother and I inherited it from her after she passed away many, many years ago. My grandmother held it for me so that when I moved into my own home, I would have my very first bundt pan to use. It is perfection itself. Although Nordic Ware has come out with many different kinds of bundt pans over the years (roses, anyone?), nothing beats the original style that is still so easily recognizable today. It has been well-loved over the years and I am looking forward to using it for the rest of my days. (Because it outlasted my great-grandmother and will probably outlast me!)
1-2-3-4 Pound Cake
recipe from The Blue Willow Inn Cookbook
1 c. Unsalted Butter, softened (2 sticks)
2 c. Sugar
3 c. All Purpose Flour
1 Tbsp. Baking Powder
1/4 tsp. Salt
1 c. Milk
1 tsp. Vanilla
Preheat your oven to 350.
Spray your bundt pan with cooking spray with flour or coat the sides well with butter.
Cream the butter and sugar in a bowl until light and fluffy.
One at a time, add in the egg, beating well after each addition.
In a separate bowl, sift the flour, baking powder, and salt together until well combined.
Add the dry ingredients to the egg mixture alternately with the milk, ending with the flour, mixing until combined.
Mix in your vanilla.
Pour into your prepared bundt pan.
Bake for ONE HOUR or until the cake pulls away from the sides of the pan (a cake tester will come out clean).
Allow to cool on a rack for fifteen minutes.
Hold your breath and pray as you flip cake out of the pan to cool on the rack completely.