THROWBACK RECIPE: Great Grandma Ruby's coconut poundcake

 

This post is a reprint from my genealogy blog PRESERVEYOURTREE

My Great-Grandmother Ruby died a year before I was born. I am sad I never got to meet her. From what I understand she was a pretty remarkable woman. 

Apparently she was an amazing cook.

I was perusing our old family cookbook, looking for some Thanksgiving inspiration.

I realized a lot of the recipes that had been submitted, all belonged to Ruby!

These recipes were such family favorites that even years later were still being made and Of course, they HAD to be included in the cookbook!

ingredients

• 2 sticks margarine, softened
• 1/2 cup crisco
• 3 cups sugar
• 6 eggs
• 3 cups flour
• 1 cup milk
• 1 teaspoon vanilla
• 2 teaspoon “other flavoring” (coconut, almond whatever you prefer)
• 1 cup flaked coconut

Directions

Do NOT preheat oven.

1. Cream together the margarine, crisco and sugar.
2. beat in eggs, one at a time, mixing well in between each addition.
3. Alternate flour and milk, mixing well in between each addition.
4. Mix in vanilla and flavoring
5. fold in coconut.
6. pour batter into greased and floured tube pan/mold
7. Place into cold oven

Set the oven to bake at 300 degrees

Bake at 300 degrees for 1 1/2 hours, or until toothpick comes clean.

Recipe 23: SOUR CREAM POUND CAKE (Dessert)

SOURCE: This recipe is courtesy of my cousin Reon Broadway.  This was one of his that he submitted to the Family Cookbook.
Decadent...full of butter and eggs.  Dense, rich and utterly delicious.
I love this recipe because it isnt excessively sweet. It has a nice creamy, poundcake texture with a buttery richness.  This poundcake is great plain, or you can make a glaze of powdered sugar and milk to go over top. I omit the glaze, as this cake is a wonderful solo act.

THE RECIPE:

2 1/2 sticks BUTTER softened
3 cups flour
1/2 pint sour cream
1/2 tsp lemon flavoring
1/4 tsp almond flavoring
3 cups sugar
6 whole eggs
1/4 tsp baking soda
1 tsp vanilla
1/2 tsp mace

cream together sugar sour cream and butter.  Add other ingredients and mix well.  Add the eggs one at a time, beating well after each addition.  Grease and flour pan (I use the bundt pan).  Pour batter into pan and let sit for a minute or two before putting into the oven.

Bake at 300 for 70 minutes. toothpick test to check for done-ness.