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Grannie’s Pound Cake
2 sticks butter, softened
3 cups sugar
3 cups sifted cake flour (sift three times before measuring)
1 (5-ounce) can evaporated milk
2 teaspoons vanilla flavoring
Cream butter and sugar thoroughly. Add eggs one at a time, beating well after each. Add flour and milk alternately into the butter mixture, beating with each addition. Add vanilla. Beat until light and creamy. Pour into a greased and floured tube pan. Bake at 250° for 15 minutes; increase to 275° for 1 hour and 15 minutes.
In Memory of Amma Barrentine Sanford
This was our grandmother’s signature dessert. She knew the recipe so well, she didn’t have it written down. We are fortunate that someone did take the time to watch her and take notes. Grannie often served this with whipped cream and fresh peaches. Enjoy.