It's hard to beat a "Pound Cake" for dessert! And the good thing is that you can top it with a topping of your choice - ice cream, fruit, cool whip or this fudge sauce! Of course, plain is great, too! Everybody can add what they want or not! Great warm or room temperature!
This beautiful and delicious pound cake recipe came from Sister Schubert's "Cast Your Bread Upon the Waters" Cookbook which includes recipes for Success, Cooking and Living! Did you know that Sister Schubert began her successful business by making homemade rolls to take to church fundraisers? She has a great story and she makes some yummy rolls! Read about her journey from interior decorator to multimillion-dollar business owner!
Mama's Whipped Cream Pound Cake
1 cup butter, softened
3 cups sugar
3 cups cake flour, sifted
8 large eggs, room temperature
1/2 pint heavy cream
1 t. vanilla extract
1 t. almond extract
2 t. brandy
Grease and flour a 10 inch tube pan or Bundt pan. Using large bowl of mixer on high speed, cream butter until fluffy, approximately 10 minutes. Add sugar gradually, 2 T. at a time, beating well after each addition.
Add 1/2 C. flour at a time and eggs (one at a time) alternately, beginning and ending with flour. Batter should be very smooth. Combine extracts and brandy with cream. Add cream mixture gradually, beating until well blended.
Pour batter into prepared pan, being careful not to spill batter on sides. Place pan on center rack in cold oven. Turn heat to 325 degrees and bake for 1 hour and 25 minutes. Do not open oven until done. Remove cake to wire rack and cool in pan for 15 minutes. Turn out onto rack to cool completely,
Note: I omitted the brandy and it was still awesome!! I'm usually not patience enough to add eggs one at a time or beat butter for 10 minutes, but I followed this recipe exactly (except for the brandy) and it resulted in an incredibly moist and delicious cake!
Great-Grandmother Tee's Fudge Sauce
2 squares bitter chocolate
1/2 t. salt
1 C. sugar
4 T. butter
2 T. light corn syrup
1/4 C. boiling water
2 t. vanilla extract
Using a double boiler or heavy saucepan over low heat, combine chocolate, salt, sugar, butter and corn syrup; cook, stirring constantly, until sugar dissolves completely. Add boiling water and vanilla, stirring until well combined. Store in glass container at room temperature.
When Patricia Barnes first starting selling her yeast rolls in stores, I was asked at a sorority tea, "Dahling, do you know Sista Schubert?" I didn't - how was I supposed to know this famous roll maker? Well, the sweet southern lady who asked me knew I was from near Troy, Alabama and that's just where Sister Schubert is from. Her brother graduated a year ahead of me. She made the curtains for the home of one of my best friends. Little did I know! I did have the opportunity to meet her a few years ago at a book signing at Bow Regards in Tuscaloosa. An amazing lady!
A portion of the proceeds from this cookbook will go the the Barnes Family Foundation, a 501(c)(3) charitable organization, which will continue Sister's mission to feed the hungry.
"Cast your bread upon the waters, for after many days you will find it again."....Ecclesiastes 11:1 (NIV)