Carl Hall’s Granny’s Five-Flavor Pound Cake

In our final episode of season two, iconic chef and television personality Carla Hall joins us for a conversation about food, family, and finding a path that is delightful as she is!

The Top Chef star and renowned cooking show judge takes us back to the Sunday Suppers she grew up enjoying at her grandmother's house outside of Nashville, Tennessee. Check out this preview clip, where she reminisces on some of the core memories she has from her grandmother’s kitchen, including the iconic voice of… who is it… oh yes, Johnny Mathis! 😂🎙️

What music did YOUR family have on heavy rotation in your childhood kitchen???

Let us know when the comments.

Your Mama’s Kitchen is produced by the dream team at @highergroundmedia 🎙️Check out this episode of Your Mama’s Kitchen now on YT and wherever you find your podcasts. 🎧

Listen, and as always, let us know whatcha think!

Ingredients

Serves 12

Nonstick baking spray

3 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon table salt

16 tablespoons (2 sticks) unsalted butter, cut into tablespoons, at room temperature

2-1/2 cups sugar

6 large eggs, at room temperature

1 cup sour cream, at room temperature

1 teaspoon vanilla extract

1 teaspoon rum extract

1 teaspoon coconut extract

1 teaspoon lemon extract

1 teaspoon almond extract

STEPS:

STEP 1

Preheat the oven to 350°F. Spray a 10-cup Bundt or tube pan with nonstick baking spray.

STEP 2

Sift the flour into a large bowl, then measure 3 cups sifted flour back into the sifter. Add the baking soda and salt and sift into a clean bowl. Return any remaining flour to your flour container.

STEP 3

In the bowl of an electric mixer fitted with a paddle, cream the butter and sugar on medium-high speed until pale and fluffy, about 3 minutes. Stop and scrape down the sides and bottom of the bowl. With the mixer on medium, add the eggs one at a time, completely incorporating each egg before adding the next. Stop and scrape down the bowl.

STEP 4

With the mixer on low speed, add the flour in thirds, alternating with the sour cream and beginning and ending with the flour. Continue beating for 2 minutes on medium speed, stopping to scrape the sides and bottom of the bowl occasionally. Add the extracts one at a time, completely incorporating each before adding the next. Continue beating until the batter is shiny, about 4 minutes.

STEP 5

Pour the batter into the cake pan. Bake until the cake is golden and a toothpick inserted in the center comes out clean, about 1 hour. It will smell really, really good.

Michele’s Kitchen Notes
 

What’s not to love about a pound cake and this one packs a punch. TRY IT and you will thank me. Enjoy!