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Cookin' with the Chronicle

Mimi's Pound Cake
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My mother, Mimi Adamson, loaned me her favorite pound cake recipe. Make it and it will become your favorite, too.
Anyone can make Mimi’s Pound Cake
3 cups plain flour
2 sticks salted butter
3 cups sugar
1 cup heavy whipping cream
6 large eggs
2 tbsp vanilla
Preheat oven to 325°. Generously grease and lightly flour a tube pan. Sift flour 3 times. Cream butter with sugar until light and fluffy. Add eggs one at a time, beating only until each disappears. Blend in 1 cup flour followed by ½ cup whipping cream.Repeat with 1 cup flour and ½ cup whipping cream. Add remaining flour. Fold in vanilla. Add batter to pan, level it and drop it flat on the counter to knock out the air bubbles. Place in center of the oven and bake for 1 hour 15 minutes, or until it is browned on top and begins to pull away from the sides of the pan. Remove from oven. Wait 10 minutes and then invert on a cake plate. Do not cover until cool to touch. For glaze or icing, use lemon glaze and caramel icing.
Lemon Glaze
2 tsp cornstarch
1/8 tsp salt
¼ cup sugar
2/3 cup water
3 tbsp lemon juice
1 egg yolk
1 tbsp finely grated lemon rind
Stir cornstarch and salt into sugar. In heavy pot or double boiler, add water, lemon juice and egg yolk. Over high heat, stir in cornstarch, salt and sugar. Cook until it thickens. Remove from heat, stir in lemon rind and butter. Cool and pour over cake.
Caramel Icing
1 box light brown sugar
¾ cup whipping cream
1 stick butter
Mix sugar, whipping crem and butter in a saucepan and cook over low heat until boiling. Stir occasionally. Boil slowly for 5 minutes or until a drop of icing reaches soft-ball stage when added to cold water. Remove from heat and beat until spreading consistency, which will be when it begins to lose its gloss and will coat a spoon. If icing becomes too hard, add a small amount of hot water. Ice sides and top of cake.
Chill before serving plain or with your favorite topping. 10 to 12 servings.


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