Hey there!
Today, I thought it might be fun to share our family poundcake recipe with you! In The Inn At Seagrove, you're introduced to the new bakery in town called Hotcakes. I referred to poundcake a lot in that book because we've had a recipe passed down the generations in our family that is to die for!
My mother, the resident baker/dessert maker/cook in our family, agreed to let me share it with my readers, so hope you'll try it and take a picture and post it inside of my Facebook reader group!
Ingredients:
For the cake:
3 cups all-purpose flour (Mom says only use White Lily)
2 cups sugar (Mom says use Dixie Crystal)
1 tsp baking powder
1 tsp salt
1/2 tsp baking soda
1 cup buttermilk
1 cup butter or margarine, softened
2 tsp vanilla extract
4 eggs
For the butter sauce:
3/4 cup sugar
1/3 cup butter or margarine
3 TBSP water
2 tsp vanilla extract
Powdered sugar
Heat oven to 325 degrees. Generously grease and flour a 12 cup bundt pan. Beat sugar, butter and eggs. Add remaining cake ingredients and beat 3 minutes on medium speed. Pour into prepared cake pan. Bake 55-70 minutes or until a toothpick comes out clean. DO NOT remove cake from pan.
In a small saucepan, combine all sauce ingredients. Cook over low heat until butter melts, stirring occasionally. Do not boil. Using long-tined fork, pierce hot cake in pan 10-15 times. Slowly pour sauce over cake. Remove cake immediately from pan AFTER sauce has been absorbed. Cool completely. Sprinkle with powdered sugar.
There you go! I can't wait to hear if you try it, so please be sure to join the Facebook group (instructions in the yellow box below) and post a picture!
Meanwhile, if you haven't read The Inn At Seagrove (book 4 in the South Carolina Sunsets series), be sure to check it out! You can read the series in order HERE. It's also available on Nook, iBooks, audio and paperback.
Have a great day!
Rachel Hanna
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