The cake, which is a perfect base for peaches and whipped cream or another fruit topping, gets better after a couple of days and will be good for a week if you keep it well wrapped. ![]() Charles found the recipe and deciphered it, and included it in her cookbook "A Real Southern Cook: In Her Savannah Kitchen." You can use lemon juice and zest instead of lemon flavoring, which the original recipe called for, or increase the vanilla by a teaspoon if you are leaving out the lemon altogether. Cream 1/2 stick plus 1 tablespoon butter with cinnamon and sugar. In a mixing bowl combine the caster sugar with the cornflour. ![]() Bring the fruit just to the boil, reduce the heat and simmer for 2-3 minutes. The patient, Mary Martin, mailed it to her long after she left the nursing home, but because of a stroke, her handwriting was shaky. Combine flour, baking powder, and a salt. In a saucepan combine the fruit with 50ml/2fl oz water. Beat on high speed for 3 to 4 minutes, until light, then lower speed to medium. Place butter, sugar, lemon zest and vanilla extract in the bowl of a stand mixer fitted with the paddle attachment. It came from Dora Charles’s aunt Laura Daniels, who got it from a nursing-home patient she was working with in the 1970s. Grease a 9- or 8-inch/21-centimeter loaf pan with butter, line it with a parchment paper sling and butter the paper. This one produces a higher, lighter cake than many recipes. Add eggs, one at a time, until well combined. In the bowl of electric mixer fitted with the paddle attachment, cream butter and granulated sugar until light and fluffy, about 4 minutes. The South has about as many poundcake recipes as there are grandmothers. Into a medium bowl, sift together flour, baking soda, baking powder, and salt.
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