Mama’s house always smelled delicious, because Mama was an amazing person in the kitchen. I can remember standing next to her and watching her throw a few ingredients together, mix them up, knead until a dough formed, make and then bake the best biscuits you would ever put in your mouth. I haven’t had one of Mama’s biscuits in decades, but the smell and taste linger. Mom and I have tried countless times, but we simply cannot recreate them ourselves. Something is always off.
Thankfully we have had repeated success with Mama’s pound cake. We eat this pound cake with whatever meal we wish. And yes, we have been known to eat pound cake for breakfast. We are Southern and thus can get away with it.
Mama’s Pound Cake
Cream together 2 sticks butter, ½ cup shortening and 3 cups sugar. Add 1-teaspoon vanilla and 1 teaspoon almond extract. Add 6 medium eggs, beating in one at a time. Sift together 3 times: 3 cups flour, ½ teaspoon salt and ½ teaspoon baking powder. Stir in 1-cup milk divided into thirds alternating with flour so you end with milk. Bake in a well-greased and floured large tube pan at 325 degrees for 1 hour and 20 minutes. Let cake stand in pan for 10 minutes before inverting.