It is Christmas morning, December 1917, and young John Welles is celebrating with his family. Their festivities are halted for a moment when John’s often absent, always inebriated father walks into the kitchen. John and his three siblings hold their breath until their stepmother, Collie, prepares a plate of fried eggs and a cup of coffee and sends him back to wherever he spends his days.
As a surprise for her stepchildren, Collie made pound cake and hot cocoa. She’s not the type to serve desert for breakfast but makes an allowance for Christmas.
The following recipe is the one I had in mind when I wrote the scene above. I first tasted this particular pound cake at a work function. My co-worker, Cheryl Pandrea, really has the magic touch when it comes to making this recipe. The cake is rich, moist, and delicious; it’s perfect served with the cocoa recipe on my blog.
Cheryl’s Pound Cake
2 sticks of butter
3 cups of sugar
¼ teaspoon baking soda
16 ounces sour cream
3 cups flour
Preheat the oven to 325°
In a large bowl, cream the butter and the sugar. Add the baking soda and mix. Add the eggs two at a time and mix thoroughly after each. Add the sour cream and mix thoroughly. Gradually add the flour a half cup at a time, mixing well after each addition.
Grease and flour a bunt pan, be sure to get all the fluted edges. Bake the cake for 1 – 1 ½ hours or until golden brown. A tester inserted should come out clean.
Turn the cake out on a cooling rack. Let it cool until just warm or room temperature, then serve.