Share on ThriftyFunThis guide contains the following solutions. Have something to add? Please share your solution!
I can't remember a time when Mother didn't have a big bottle of Watkins Pure Vanilla Extract on a cupboard shelf, and she frowned at any other brand of vanilla. I know she frequently bought other flavorings and spices from the Watkin's product line, especially their black pepper. Normally, the housewives would place an order and the salesman would deliver it the next time he came around, but very often, the salesman was prepared to go back to his car where he had stocked up on many of the best-selling items, and would bring it back to the ladies immediately. He also had a large black "kit" which he carried with him to each home and that might have just what a lady needed right then.
After school started (the day after Labor Day), Mother would begin gathering up her supplies for making the fruitcakes (she made several at the time mixing it all in a huge stainless steel dishpan with her hands). Of course, back then, there was no such thing (to my knowledge) as buying nuts already shelled, so that was one of the things on her "to-do" list before making the cakes. All the nuts had to be bought or traded for, then shelled, chopped and kept in the "ice-box" until the cake-baking day. The fruits would be bought a little at the time as money permitted, and Daddy would start bringing home the various nuts (pecans, walnuts, almonds, and Brazil nuts), dried raisins still on dried vines, and dried dates and figs from wherever he found them when he was out on the road. He was an insurance salesman for the American National Insurance Company for a good many years, and knew so many people. He always knew where and when to buy whatever he wanted, some of it black-market during the 2nd World War days of rationing. For instance, I can't remember us ever running out of sugar or coffee. Both of those items were rationed, and carefully measured out and used by every housewife.
We used to crack nuts as we listened to the radio. We listened to the radio every evening, long before we even knew anything about TV. Radio brought us the news, the weather, and all our entertainment. We learned all the latest popular or country-western songs from listening to the Grand Old Opry or the Hit Parade. Both my parents loved music and sang to us. They both played the piano, and the harmonica also, and my father could whistle as well as any musician on radio. The evenings we spent cracking and shelling nuts of all kinds and listening to that little table model Airline radio were some of the best I can remember. It was what my parents called family time, something that too many children of today know very little about.
Mother also candied a lot of her own fruits such as lemons, oranges, pineapples, and mangoes when she could get them. She never used much citron, but candied watermelon rind after peeling away all the green skin. We lived in Florida, so the citrus was not a problem, but the pineapples had to be purchased. The mangoes grew in Florida, but we didn't have a mango tree, so my aunt and uncle in Ft. Myers sent us huge bushel baskets of them during the mango season. They arrived in an old green Railway Express truck. Watermelons were grown locally, and we either bought them or were given them by Daddy's insurance contacts. During some of the war days, he worked in Tampa at the shipyards, and would buy whole arms of bananas right off the banana boats coming in from the Philippines. He found pineapples in the same area probably also grown in the Philippines maybe. Some of our neighbors would give him money to buy arms of bananas for them too, and he'd come home with the car loaded with bananas, pineapples and often a bag full of Deviled Crab Rolls which were sold on every street corner in Ebor City, the Latin section of Tampa. They were spicy hot with peppers, but so good that it was worth getting my mouth burned a little. The green banana stalks were draped with flour sacks and hung in a dark closet to ripen. The pineapples were placed in brown bags in the same closet to ripen. Mother would boil the fresh or dried fruits in sugar water for hours, then when the fruits were done or translucent, they were removed and drained, allowed to dry, and squirreled away until time to mix everything together and make her delicious fruitcakes. Not too many people today will even eat fruitcake, simply because most of the commercial fruitcakes are just thrown together junk, and are made to sell, not eat. They are prettily decorated and they look good, but taste just terrible.
My father worked at the shipyards in Tampa until the war was over. He'd learned that because of an earlier brain tumor, he was classified 4-F and wouldn't be allowed to serve in the military. That nearly broke his heart, but he did the next best thing by working to help make the equipment that our soldiers needed to keep the war away from our American soil. He and Mother also taught us to save everything that could be used to make anything the soldiers might need to fight with. We hunted for and saved every scrap of tinfoil and metal of any kind. We'd load it all in anyone who's car had gas and time, so that it could be taken to our elementary school and added to the huge and ever-growing scrap pile on the school grounds. That scrap pile was a great source of pride to every student as we knew we were helping our country win the war. "A Clean Plate For Victory" was on a great long banner that ran the length of our school cafeteria which my mother and some other ladies painted and hung. No child would be caught throwing a bite of food away. Even if we didn't like it, we ate it since there were so many children in the world who were going hungry, even starving, and we'd have been ashamed to be found "uncaring". Many of us carried PB&J sandwiches to eat at lunch on the days when something was going to be served that we couldn't force ourselves to eat. It was a difficult time for so many, but it never seemed so bad since we were all in the same boat.
I've never known a time in America when we all pulled together for the common good and helped one another in so many ways. No one knew when the neighbor next door would get a letter "edged in black" which meant their husband, father, or son had been killed in action. I had older cousins and two uncles who were fighting for all of us. One uncle was injured and sent home with what was left of his right hand after a bomb exploded near enough to almost take his life. One cousin came home in a flag-draped coffin, and I'll never forget my aunt and uncle's faces as we all waited at the train station for him to arrive. They stood quietly and with such dignity and today I cannot help but think of how many people remember so little about those days.
If a neighbor's child needed new shoes, and they had no ration stamps left to get them, someone did without new shoes for a while longer in order to give their leather stamps to that neighbor. People traded sugar stamps for tire or gas stamps, gave up meat stamps and ate more beans and rice to help someone else. We never thought much about it and did it willingly knowing that those people would do the same for us should we be the ones in need. Kids did without gum and candy so that our soldier boys would get a care package from his family, the Red Cross, or some other service organization. Many families like my parents had Victory Gardens, and raised their own chickens for eggs and meat. What one family grew a lot of, was shared or often traded with someone who didn't grow that particular vegetable. Mother traded eggs and fresh dressed chicken for sugar to make jams and jellies, orange marmalade, and batches of tea cakes, then traded some of those things for something else she needed. She baked and shared her famous hot biscuits for syrup which a neighbor had purchased directly from the man who was making it in North Florida. After I was grown, married, and had 3 little daughters of my own, we went to that same place and bought homemade sugar-cane syrup from the elderly man who was still making it with the help of a faithful donkey almost as old as he was.
Anyone traveling to North Florida or Georgia was begged to bring back fresh peaches and pecans during their harvest season. We didn't grow sweet potatoes either, but we grew more green beans than we could eat, so we traded them for sweet potatoes grown in North Florida by someone's relatives. We traded tons of oranges and grapefruits for good fresh sweet corn grown on farms outside my home town of Lakeland, Florida. Mother made the best pickles with green tomatoes, cucumbers, onions, and red bell peppers. Sugar, apple-cider vinegar, and whole all-spice were all she used to make them; I've never tasted such wonderful pickles since. A slab of sharp cheddar cheese, a biscuit, and those pickles would make a great lunch even today.
It's nice what memories a simple recipe can bring back. A person can relive the same feelings over again that remain sharp for the rest of their lives. I'm sure that much of today's news will live in today's children's' memories for years in the future, but for me, I don't think anything will ever equal the days of World War 2 and my own childhood. No doubt the same is true for so many others who lived through those days.
Note: I can't remember ever eating the rich fruitcake when I was a child, as there was always special cake for kids which only had raisins in it and was iced with a plain sugar icing that ran down the sides of the cake and had tiny slices of the red candied cherries on the icing. Since Mother's fruitcakes were so heavily laced with some kind of alcohol, I can understand why they were considered "adult cakes". :-) I do remember my father always eating some of what we called his "rat cheese" with the fruitcake. It was a super-sharp cheddar cheese which I did develop a taste for myself and still prefer it over all other cheeses.)
Now for that 1936 Watkins Pound Cake recipe as given from the salesman, as well as my Mother's Fruitcake recipe which she made using that basic pound cake recipe.
Note: Citron was often used because it was cheaper and often available when other candied fruits were not. Feel free to substitute golden raisins (my personal favorite and what my mother used in place of citron which she really didn't care for anyway). You could also substitute the citron with a combination of candied pineapple and cherries which would make an ideal cake for any occasion and are usually available all year in today's food markets.
By pookarina from Boca Raton, FL
Easy and delicious. Make pudding using 1 3/4 cups of milk. Cut pound cake or angel food cake in half (middle of cake). When pudding is set, spread half the pudding between the layers.
Very easy to make, very good. Preheat oven to 325 degrees F. Grease and flour tube or bundt pan. Beat shortening and sugar until creamy; add eggs, one at a time.
This is a WONDERFUL Pound Cake recipe passed down from my Sister-in-law's Mother.
Let butter and eggs stand at room temperature for 30 minutes. Beat the butter and sugar with electric mixer on medium to high speed until light and fluffy, about 10 minutes. Add the eggs, one at a time, beating 1 minute after each.
Looks like a pound cake but tastes much better.
Using real butter in your homemade pound cake is the key to this delicious dessert. This page contains a homemade butter pound cake recipe.
Cream butter and sugar until smooth. Add eggs, one at a time, beating well after each addition. Add flour, beating until creamy. Beat in vanilla. Spoon into greased and floured tube pan.
Pound cake can be made very easily if you use a cake box mix to start with. This page contains cake box mix pound cake recipes.
Lemon pound cake is a refreshing a delicious dessert that can be enjoyed any time of year. This is a guide about lemon pound cake recipes.
Often, there is no leftover pound cake. However, when there is, you can use the leftovers in a variety of other dessert dishes. This is a guide about uses for leftover pound cake.
Haven't made it yet. Just was on a postcard I got.
Cream butter and sugar together in mixing bowl. Add eggs, flavoring and buttermilk. Sift next 3 dry ingredients together. Add to creamed mixture, mixing well.
Cream softened butter in large mixing bowl until light and fluffy. Gradually cream in sugar. Add eggs, 1 at a time, and beat 1 minute after each addition.
Mix together and bake in a greased and floured tube pan at 350 degrees F for about 45 minutes to an hour. Do not overcook or cake will be dry. Pour caramel icing over cooled cake.
Heat oven to 325 degrees F. Grease 1 10 inch tube pan and dust with flour. Cream shortening and margarine together. Add sugar and salt gradually.
Recipe for Coconut Pound Cake. Cream shortening and sugar, then add unbeaten eggs, 1 at a time. Add flavoring. Mix flour, salt and baking powder alternately with milk to shortening and sugar mixture. . .
Here's an easy pound cake.
Ask a QuestionHere are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community or ask a new question.
I am looking for simple but good pound cakes. There are some that can be made with mixes. If you have any great simple ones, could you please share with me?
Deebee from Sicklerville, NJ
WHIPPING CREAM POUND CAKE
2 1/2 cups sugar
6 Tbsp. cornstarch
1 cup butter, soft
2 5/8 cups flour
1 cup heavy whipping cream*
2 Tbsp. vanilla
Preheat oven to 325°F. Grease and flour a fluted tube pan (12 cup).
Cream together the sugar and butter until light. Add eggs, one at a time, beating well after each one.
In a separate bowl, mix together flour and cornstarch. Add half of the flour mixture into the sugar mixture and blend.
Beat in 1/2 cup whipping cream, and then the remainder of the flour mixture. Finish by beating in
1/2 cup more of whipping cream and vanilla.
Pour into prepared pan and bake for about 60-75 minutes or until tested done. Cool on rack for
10 minutes before turning it out onto a serving plate.
*Optional: Substitute with 1/3 cup heavy whipping cream and 1/3 cup vanilla flavored liquid dairy coffee creamer.
For a mix I find Dromedary Pound Cake Mix the very best!
GERMAN CHOCOLATE POUND CAKE (Icing In The Cake)
1 (18.25oz) German Chocolate Cake Mix
1 (15oz) can Coconut-Pecan Frosting
1/2 cup oil
1 cup water
Preheat oven to 350º Grease and flour 12 cup tube pan or Bundt pan. Mix all ingredients (including the icing), in mixer at medium speed 2 minutes. Pour into prepared pan and bake 55-60 minutes. Remove from oven to wire rack and allow cooling for 10 minutes. Invert onto serving plate and dust with powdered sugar.
Note: This makes a large cake, be sure to use the large 12 cup pan.
Comments: This is really moist and delicious, Everyone loves this cake!
NO FAIL POUND CAKE (from cake mix)
1/2 cup butter
2/3 cup water
1 cup white sugar
8 oz. sour cream
1 pkg yellow cake mix
1 tsp vanilla extract
1 cup all-purpose flour
1 tsp lemon extract
Preheat oven to 350º. Grease & flour 10 bundt pan. In large bowl, cream butter & sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla & lemon. Beat in water & sour cream. Beat in cake mix & flour. Pour batter into prepared pan. Bake for 60-80 minutes, or until a toothpick inserted into center comes out clean. Let cook in pan for 10 minutes; turn onto wire rack and cool completely.
Can be made using chocolate cake mix, omitting lemon.
Hi Deebee, the most simple of all pound cakes recipes was given to our group by Jeff Smith who was at the time a TV personality and had his own cooking show.
It's a Colonial Pound Cake and was made by the early
settlers because of its simplicity and fewest ingredients.
It's one of our family favorites too, and when we want
a nice simple plain cake, this works perfectly.
Colonial Pound Cake
2 sticks butter (do not substitute with margarine)
1 1/3 cups granulated sugar
1/4 tsp Mace
5 large whole eggs
2 cups all-purpose flour
Preheat oven to 325 degrees.
Cream butter and sugar...add eggs one at the time and beat
until well combined and the batter is nice and fluffy. Mix flour and mace and add gradually to butter mixture...mixing well. Pour batter into a greased and lightly floured loaf pan.
(standard size) Bake for about 1 1/4 hours or until cake tests done. Ovens vary so keep a close watch and do not over bake.
Cool in pan for 8-10 minutes, then turn out onto wire rack
and allow to cool completely. Dust top with confectioner's
sugar if desired.
This is the cake that we often use instead of biscuits when
serving Strawberry Shortcake. Enjoy. Julia in Orlando, FL
I am hoping that one of you cooking and baking enthusiasts has a recipe for 1-2-3-4 Pound Cake. My 84-yr. old father-in-law now lives with us, and has mentioned this particular treat from years. I'd love to be able to make it for him.
Hi Jill! What a precious daughter-in-law you are!!! He is blessed. Look what I found while surfing for your cake recipe. I hope it tastes like the one he remembers. God bless you!!! http://www.virt d/f/mdf76015.htm
Jill, I submitted the recipe for 1-2-3-4 Pound Cake on Thriftyfun probably sometime between late February-May of this year. If they have archives maybe it's still on file. If you don't locate the recipe I'll DIG IT UP and re-submit it for you.
Here's the one Sharon submitted:
HI there Jill...here is what I have for the recipe...
1 cup of butter
2 cups of sugar
3 cups of flour
mix together and bake at 350 till done...
hope this helps...lucky him to have you....
this is slightlly different than the above recipe
1 cup Crisco
2 cups sugar
3 cups sifted flour
2 to 3 tsp. baking powder
1/2 tsp. salt (opt.)
1 cup milk
1 tsp. vanilla
Combine Crisco and sugar until light and fluffy. Add eggs, one at a time,
beating after each addition. Add mixed dry ingredients alternately with milk
beating after each addition. Add vanilla. Pour batter into oblong 13 x 9 x
2-inch pan. Bake 1 hour in 350 Âº F. oven.
YOU SHOULD BE ABLE TO FIND THE 1-2-3-4 CAKE RECEIPE ON THE BACK OF THE SWANS DOWN CAKE FLOUR BOX. I HAVE TO BAKE THIS FOR MY MOTHER EVERY YEAR AND SHE IS 78 AND WON'T EAT ANYTHING ELSE. FOR SOME REASON I HAVE NEVER WRITTEN DOWN THE RECEIPE SINCE IT IS THE SIGNATURE RECEIPE FOR THAT FLOUR. LIKE THE BANANA PUDDING RECEIPE ON THE NILLA WAFER BOX. ENJOY!
Editor's Note: Here is a link for it:
I am looking for a recipe for peach pound cake. The ones I have all contain cinnamon, which makes the cake dark. I want a different color batter.
Bertie from Ohio
Well, just omit the cinnamon, or use less. Check out the site: about.com....it has everything, including recipes. Also just google peach desserts and you'll find many to keep you busy.
Don't use the cinnamon in the batter. Sprinkle it on top of the baked cake, or on each slice.
'um... you could omit the cinnamon?
You could try leaving out the cinnamon altogether, use white vanilla, and a few drops of food colouring, I'm assuming you want the batter yellow.
When I make pound cake, I love to use different extracts such as orange, raspberry to name just two. The orange in a yellow batter, is light and flavorfull. Sometimes I use just plain old vanilla. I also do not like cinnamon. Experiment (don't be afraid!) and you will love the outcome! Happy baking!!
Does anyone have Billy Graham's mother's pound cake recipe?
By Becky from Taylorsville, NC
ThriftyFun is one of the longest running frugal living communities on the Internet. These are archives of older discussions.
Can add pecans, save a little cake mix to coat the pecans.
Source: From a friend
By Judy from Bolivia
Cream butter and sugar thoroughly, add flour 1 cup at a time then add salt and baking soda. Add eggs 1 at a time mixing thoroughly. Grease 1 tube pan or 2 loaf pans. Preheat oven at 300 degrees F. Bake for 1-1/2 hours.
Using real butter would only make it more delicious!
Here is another pound cake that is even easier.
Cream butter and sugar. Add eggs one at the time, mixing really well after each addition in order to obtain the maximum volume of the eggs.
Sift flour with mace and fold into above mixture, mixing well, but do not overbeat. It will toughen your cake.
Spoon thick batter into a greased and floured loaf pan. Bake at 325 degrees F for 1 hour, then
testing for doneness. It may take longer (an additional 10 minutes or so) for your cake to
reach the desired doneness. Check it again after 10 minutes.
When done, remove from oven and allow to cool on in pan on wire rack for about 5-8 minutes, then turn out onto wire rack and allow to cool thoroughly.
You may choose to lightly glaze this pound cake with a mixture of undiluted frozen orange juice and confectioner's sugar. Use about a cup of confectioner's sugar with 2 TBS orange juice. Add more sugar or juice to get desired pouring consistency.
Pound Cakes are the most versatile cake to keep on hand. It can be served with sour cream, whipped cream (flavored or unflavored), ice-cream or fruits (fresh, canned or frozen).
Melt the margarine and let cool. In a large bowl, sift your flour and powdered sugar. Mix all ingredients and bake in a loaf pan. Put in cold oven and then turn on to 325 degrees for about 1 hour or till it tests done.
In a large bowl, cream butter, sugar and eggs. In a medium bowl, sift dry ingredients. Pour dry ingredients into butter mixture. Mix well. Add milk and extract. Pour into a loaf baking pan. Bake at 300 degrees F for 1 hour and 20 minutes or till it tests done.
Cream butter and sugar thoroughly, add flour 1 cup at a time then add salt and baking soda. Add eggs 1 at a time mixing thoroughly. Grease 1 tube pan or 2 loaf pans. Preheat oven at 300 degrees F, bake for 1-1/2 hours.
Using real butter would only make it more delicious!
Cream butter; add sugar and cream together. Add eggs one at the time mixing well after each. Add vanilla to above mixture.
Sift flour, baking powder, baking soda and salt together and add to mixture alternately with sour cream. Mix well, but do not overbeat.
Batter will be thick. Spoon batter into 2 loaf pans which have been lightly greased and floured. (Shake out excess flour)
Bake at 325 degrees F for 50-60 minutes checking for doneness after 50 minutes. If not done in the middle, return to oven for the other 10 minutes. Check again for doneness.
Because of the various sizes of eggs used, the moisture content of flour, and your own oven temperature accuracy, it could take an additional 10-15 minutes to get properly done.
Pound cakes are most often baked at a lower temperature than other cakes, giving the eggs a chance to do all the leavening, but this cake has both baking powder and baking soda as well, so it will rise more quickly and thoroughly.
When done, cool in pan on wire rack for 5-8 minutes, then turn loaves out onto wire rack and cool thoroughly.
Optional: Dust tops lightly with a mixture of 1/4 cup sugar and 1 tsp ground cinnamon, or use confectioner's sugar to make a lacy design with a paper doily.