DESERTS

OLD FASHIONED POUND CAKE

Pound cake got its name from days of old when ingredients were measured in colonial kitchens on scales. Pound cakes had a pound of flour, a pound of sugar, a pound of butter, a pound of eggs and a pound of milk mixed together and baked in a hot brick oven.

Some ovens in colonial houses had heavy cast iron doors and were built in the bricks beside the big walk-in fireplaces. Other ovens were built into a brick wall and fires were lit directly in the oven itself. When the wood fire had heated the bricks inside the oven, the burnt pieces of wood and ashes were raked out of the oven and food placed inside it to bake.

Colonial day pound cakes must have been eaten plain, but some were soaked in rum, while others had sauces dripped over them such as "burnt sugar" (caramel) or honey or even different types of fruit preserves. Occasionally they would probably contain dried fruit such as raisins or dried rind of lemon or oranges. Some household gardens grew citron and candied them for cakes. Sometimes blossoms of such flowers as roses and violets were candied and sugared in the summer and saved for cake decorations.

An early American custom was to "pound" young married couples or new preachers. In this custom, people of the neighborhood showed up in a surprise visit by bringing presents by the pound. The presents were just about always food of some sort. It was also supposed to be good luck to "pound" a preacher.

Modern day pound cakes are a far cry from their colonial ancestors. No longer do we measure ingredients by the pound, but by cups and spoonfuls.

Most pound cake "connoisseur" like a pound cake to be very heavy and made with enough real butter to squeeze grease out of each slice.

Many believe a truly good pound cake should be "sad". A sad cake is one that falls when it is baking. One old timer I knew said pound cake should be "sad" enough to bring just one tear to each eye!

Have you ever tried a slice of sharp cheddar cheese on top of a slice of pound cake? The flavors are delicious together. Many old fashioned cooks would bring out a jar of canned peaches and whipped cream to top a slice of pound cake.

Below are listed several tried and true pound cake recipes. We hope they will become your favorites too.

A VERY GOOD BASIC POUND CAKE

3 cups sugar
2 sticks butter
1 cup Crisco
5 eggs
1 teaspoon vanilla
3 1/4 cups plain flour
1 cup sweet milk ( Make this by using 2/3 cup of canned milk and filling to cup with warm water.)

Cream sugar with Crisco and butter. Add other ingredients one at a time. Mix until smooth. Bake one hour and 20 minutes at 350 degrees.

TRIPLE SIN CHOCOLATE CAKE

(If you think this recipe isn't old, it calls for 5 cent candy bars! This cake is like a great big brownie.)

8 plain Hershey bars
2 sticks butter
4 eggs
2 cups sugar
2 cups chopped nuts (optional)
2 1/2 cups sifted plain flour
1/4 teaspoon soda
1/4 teaspoon salt
1 cup buttermilk
2 teaspoons vanilla
1 cup chocolate syrup

Soften candy is double boiler, let cool. Cream butter, add sugar, add eggs. Put candy in. Add soda to buttermilk. Combine nuts, salt and flour. Add alternately with buttermilk. Stir in vanilla and chocolate syrup. Line bottom of pan with greased and floured brown paper. Bake at 350 degrees for one hour and 15 minutes. When cool, drizzle more chocolate on top or ice with your favorite chocolate icing. Unbelievably rich and more like a giant brownie than a cake.

MOLASSES STACK CAKE

September, 1983 By: Miss Addie Wood

This recipe was supplied by Miss Addie Wood of Mayberry Trading Post [Meadows of Dan, Virginia]. She has been making the recipe for years from the recipe that was in a cook book that came with a "Wrought Iron Range Co." wood cook stove. The company was established in 1864 according to the cookbook. This recipe is an old mountain favorite and is still made and brought to most family reunions today.

1/2 cup brown sugar or white
1/2 cup butter
1/2 cup molasses
1/2 cup milk
2 cups flour
3 teaspoons baking powder
1/2 teaspoons salt
1/4 teaspoon soda
1 teaspoon mixed spices
1 egg

Cream butter and add sugar gradually with beaten egg and molasses. Sift flour, baking powder, salt and spices together. Add milk and mix well.

Bake in well greased pan, 35 minutes in thin layers or roll out and cut out size of plate and bake on cookie sheet. Stack 4 or 5 layers, with apple butter between them. Let stand over night before eating.

FRIED DRIED APPLE PIES

December, 1985

By: Rock Ridge Baptist Church as prepared for the Blue Ridge Folklife Festival at Ferrum College the last Saturday in October each year. They hand out a printed sheet with this recipe on it with the purchase of delicious fried pies.

Pie Crust:

4 cups flour (plain)
1 teaspoon salt
2 teaspoons baking powder
1/2 cup milk
1 1/2 cups shortening

Sift flour, baking powder and salt into bowl. Take out 2/3 of this mixture and mix it with 1/2 cup of milk to form a paste. Add the shortening to remaining flour (3 1/3 cups) and blend until pieces are the size of small peas.

Add flour paste and shortening flour mixture. Mix well until dough comes together and can be shaped into a ball. Roll out crusts 1/8 inch thick. Makes 5 pies. Use more liquid if you desire softer dough.

Pie Filling:

6 cups dried apples
1 teaspoon salt
3 teaspoons allspice
3 1/2 cups sugar

Mix all ingredients together in large sauce pan or kettle. Cook over low heat, stirring constantly, until thick. Cool overnight before making pies.

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