So before I packed up everything to move down south, I made one last treat for everyone in Wisconsin. I made my Great Grandmother's pound cake. The recipe is a guarded secret in our family and it was very hard for me to come by. I had to get my 85 year old Grandmother drunk before I could get her to divulge the family secret. I guess it really wasn't that hard, my Grandmother adores Hot Sex, a chocolate milk flavored liquor. It has to be a very low proof, but the way she was acting, you would have thought it was 110 proof. But once I got Grandma talking I heard much more about all of my family secret’s that I really would have been happy not to know....it explains why she likes Hot Sex. OK, time to get back to baking.
That being said, you all are going to hate me. I will not be sharing my Great Grandmother's recipe with you but, yes but, I will share a modified Chocolate pound cake with you instead.
There are some rules.
Rule #1: Everything needs to be added to the butter 3 tablespoons at a time
Rule #2: You must use the best cocoa and pure vanilla you can afford, you can drink PBRs for a while.
Rule #3: You can NOT open the oven door while your pound cake is baking... It's a big no no. If you are one who is not very patient, my I suggest some spirits or the thought that if you open the oven doors all the spirits of your Grandma's past are going to haunt you.... ick.
Rule #4: This only applies if you or anyone in your family owns a dog. The pound cake smells so good while it cools that it is very hard for dogs to resist. Even the shortest of dogs will find a wayonto the counter to get to it. So protect your pound cakes, bakers, while it is cooling. Since the pound cake takes a while to make, it would be a shame to see it lost in a few seconds. My first pound cake was lost to my Dad's dog Mac. He may look cute but he was the foil of my baking triumph.
Rule #5: Have all of your ingredients measured out before you start baking.
So this is what you are going to. The best part of pound cake it you can get a little workout while you gather the ingredients.
1 pound All-Purpose Flour (for the Chocolate version, use 2 ¼ cups flour and 1 cup unsweetened cocoa)
1 pound Unsalted Butter, at room temp. (Best to have the butter and eggs sitting out an hour before you start baking).
1 teaspoon pure vanilla extract
9 large eggs, at room temp.
2 cups Sugar, my GG's called for more, but I thought we could be a little more health conscious.
So let’s get started. Get your stand mixer out and preheat your oven to 325°F.
In a large bowl, of any kind, whisk together flour and cocoa.
In a large mixing bowl, cream the butter.
Now slowly mix in the flour, 3 tablespoons at a time.
Once the flour is incorporated add in one egg at a time, making sure each egg it completely mixed in before adding the next.
Now carefully add in the sugar 3 tablespoons at a time.
Lastly add in your vanilla. Vanilla bean paste is amazing in here.
If I have forgotten anything just add it in 3 tablespoons at a time, I have been up since 4am and I am drinking a PBR on a relatively empty tummy, bet you can guess where all my money goes... quality cocoa and vanilla beans.
I normally make my pound cakes in bunt molds; I think they are prettier that way. But you can make this pound cake in loaf pans, I know this will make one large bunt cake and maybe it will make two 5 by 9 loafs. (I think that sounds right)
Before you move your batter to pans, you will need to grease and flour them. The best thing to use is a baking spray with flour in it already.
Now it is time to pop the pound cake in the oven for 1 hour and 40/55 minutes for the bunt, and about 65 minutes for the loafs.
At this time you make open your oven to make sure a tester comes out clean.
Let your pound cake cool for a half an hour in the pan and then flip it over onto a wire rack.
Now you have a wonderful pound cake every generation will enjoy! It is Kid friendly... unlike Grandma's stories.
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