whiskey cake

This is my daughter Wendy’s favorite cake.  It was a family tradition for us to gather at my parent’s house on the 4th of July and Thanksgiving.  One year my daughter Wendy was in tears when she told my Mamma that she didn’t get any of her pound cake.   There were at least six other cakes for her to choose from but she wanted my Mamma’s cake.  Wendy is my parents first born grandchild need I say more.  My Mamma made another cake and announce to some sixty people that one was made exclusively for Wendy  Poo.


2 cups salted butter, softened,  1 pound powdered sugar, 1/2 teaspoon vanilla extract, 6 large eggs, 3 cups cake flour, sifted at least 3 times.  Preheat oven to 325 degrees.  Grease and flour the pound cake pan set aside.  In a large bowl, add the butter.  With an electric mixer beat the butter until it is smooth and creamy, add the sugar a little at a time until the mixture is fluffy.  Add the eggs one at a time and beat after each addition.  Gradually add the flour, continue to mix until smooth.  This batter is thick, to ensure your batter is smooth cut through the batter with a knife to break up any air bubbles. Pour the batter into the grease pound cake pan.  Tap the pan on the counter a couple of time to ensure the batter is evenly distributed in the pan and the air bubbles are out. Put in the oven and bake for 60 to 70 minutes or until a case knife inserted in the middle of the cake comes out clean. Remove the cake from the oven place it upside down on a plate, allow the cake to cool on its own.  When cool the cake will drop out of the pan on its own. 

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