Dr. Malone’s Flavored Pound Cake
Everyone needs a pal like my sisterfriend, Dr. Sharon Malone who shows up with a homemade pound cake for almost any occasion — birthdays, housewarmings, births and funerals. Her cakes are as lovely as they are delicious served on a doily with a drizzle of lemon frosting They taste like love. They taste like friendship. They taste like the hug you get from Grandma after a long absence. I didn’t know that Sharon first began her poundcake tradition when our friend Gwen Ifill died. Words felt inadequate. A sympathy card could not capture the compassion she wanted to convey. A pound cake was the perfect prescription.
If you are reading this, consider yourself quite lucky. A lot of accomplished cooks don’t like to give up their recipes. They guard them like the gold in Fort Knox. So let’s all sing a praise song for Sharon who shares her recipe the way she shares her heart in the kitchen.
Ingredients4 sticks of Butter (soft)
3 cups sugar
3 1/2 cups sifted cake flour
6 extra large eggs (beaten)
1/4 teaspoon of baking powder
1 cup of milk
1 teaspoon of lemon extract
1 teaspoon of vanilla extract
1 teaspoon of rum
1 teaspoon of coconut
1 teaspoon imitation butter
Step 1Cream butter and sugar until light and fluffy.
Step 2Add eggs and beat well.
Step 3Add flour and milk interchangeably.
Step 4Add the lemon extract, vanilla extract, rum, coconut, and imitation butter.
Step 5Grease and flour a large Angel food tube bake pan. Add cake mixture.
Step 6Preheat oven 325 degrees.
Step 7Bake 75-85 minutes or until the cake is clean from inserting a toothpick.
Step 8Let the cake cool for at least 2-3 hours before removing it from the pan.
ENJOY!
#MichelesKitchenNotes Make sure to listen to her episode and make sure to get her book, Grown Women Talk. And let us know if you try out hee poundcake. I like a thick slice for breakfast, warmed up with a little butter in a hot skillet with a strong cup of tea and a bowl of fat berries
Doesn’t get any better than that !
