CHAYTOR FLEMING'S POUND CAKE

POUND CAKE

8 eggs, (do not use extra large),  room temperature
3 sticks unsalted butter, room temperature
3 cups granulated sugar
4 cups plain flour
1/2 teaspoon salt
1/2 teaspoon baking powder
Mace, dash of
4 tablespoons milk
1 tablespoon pure vanilla extract
1 teaspoon lemon extract
Powdered sugar

Pre-heat oven to 325° with rack set on the middle shelf.

I use a stand mixer for this recipe but a hand mixer will work. In a bowl, beat eggs until frothy (2-3 minutes). In a large mixing bowl, place butter and sugar mixing slowly until combined. Add eggs and beat at a low speed for 2 minutes. Turn speed to high for 2 minutes.

Sift together the flour, salt, and baking powder in a separate bowl.

In the bowl the eggs were in, combine milk, vanilla, and lemon extract (save you from washing another bowl).

In your egg mixture alternately add the dry ingredients with the wet (milk) ingredients…starting and ending with the dry. Make sure you are mixing slowly so the flour doesn’t fly all over the place. Throughly combine. Turn batter Into a liberally buttered and floured Bundt pan.

Cook for 1 hour 15 minutes and check for doneness…when a toothpick inserted into cake comes out clean. Most recipes call for 1 1/2 hour…but my oven cooks high. You can usually tell because the top gets browned and puffy.

Let cool for 20 minutes (but no more than) on a rack before inverting onto a plate.

What happens when you use extra large eggs, inverted cake looks like a mushroom. Just make flat by cutting off bottom and using as toast for breakfast

Sprinkle with powder sugar if you like.

Decorate with strawberries for service later.

I served my Pound Cake with Strawberry Sauce and Whipped Cream.

STRAWBERRY SAUCE

1 pound ripe strawberries, rinsed, hulled and cut into thirds
1/3 cup granulated sugar
1 tablespoon lemon juice (1/2 large lemon)

In a medium sauce pan bring all ingredients to a boil, reduce to medium and cook for about 25 minutes until juice is thicken…when it cooks the syrup continues to thicken. Can do ahead.

WHIPPED CREAM

1 cup whipping cream
1/4 cup sugar, granulated
Salt (dash of)
2 teaspoons pure vanilla extract

In a chilled bowl mix all ingredients together, starting slowly and beat until cream becomes stiff peaks. Keep chilled until served.

Note: Chaytor Fleming sold his pound cakes at the Farmer’s Market in Charlotte, NC on Saturday morning but you had to get there early to score one…they were a “hot” item!