Countin’ flowers on the wall“Flowers on the Wall” by The Statler Brothers
That don’t bother me at all
Playin’ solitaire till dawn with a deck of fifty-one
Smokin’ cigarettes and watchin’ Captain Kangaroo
Now don’t tell me I’ve nothin’ to do
I think I’ve picked an appropriate title for this post since most of the country is under quarantine. On the bright side, I have some time to blog since the restaurant is closed. I originally started this post back in May…..of 2019! I didn’t realize it had been that long. I’m such a bad host. I should be ashamed.
How are y’all faring in this apocalypse? I hope everyone has plenty of food, soap, and toilet paper. Who knew everyone would horde that stuff like it was gold. I bet those little teenage heathens will be tp-ing peoples yards this Halloween with all that paper their mama’s have bought. The hubby and I are faring well. We only had a small toilet paper scare when it first started. No place had any. Our local Walgreen’s and CVS haven’t had any since day 3 of the quarantine. I finally found some at a gas station, and paid a pretty penny for two rolls. Then my boss let me buy two rolls from the restaurant. Luckily shortly after that, our Publix got some in and I was able to buy some to last for a while. As far as food goes we are good on that too. When we closed up the restaurant I was able to bring some fresh produce, fruit, and eggs home. All that with what we already had has made it easier than some people have had it. I was smart a few years ago and bought an upright freezer.
On to the recipe. My mom gave me this recipe. She got it from my Nanny, that’s what we called my dad’s mom. I don’t remember her doing any baking. I was little and didn’t pay attention. Here I present to you a twist on a Southern classic, pound cake. What makes this pound cake special is it’s started in a cold oven. Yes, you read that right. A cold oven.That in itself makes this recipe a year round treat as there’s not any excess heat during the scorching hot months. Just enough heat to bake the cake. The cold oven gives this cake a crispy crackled top adding texture to its delicate crumb. Serve it as is, or top it with boozy berries and fresh whipped cream. Its a guaranteed crowd pleaser.
Nanny’s Cold Oven Pound Cake
1/2 c. unsalted butter
1/2 c. solid shortening
3 c. sugar
5 large eggs
1 c. milk
3 c. shifted all purpose flour
1 tsp. vanilla extract
1 tsp. lemon extract
1/2 tsp. baking powder
Have all ingredients at room temperature. Butter and flour a tube or bunt pan. Cream butter, shortening, and sugar together. Add eggs, one at a time, beating well after each addition. Add flour and milk alternately, starting and ending with flour. Add vanilla and lemon extracts and the baking powder; mix well. Pour into prepared pan. Place on oven rack positioned in the center of the oven. From this point on, you can not open the oven door. Set the oven to 350, and bake for one hour or until a tooth pick inserted into the center comes out clean. Cool on a wire cooling rack for 45 minutes before un-molding, crispy side up. Cool completely before storing.