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One of my fondest memories as a child in elementary school was the Fall Festival put on by the PTA.  It was the way they raised money for the little extras for the classrooms such as Kleenex, colored pencils, and the like.  There were the obvious games where you "fished" for toys and pin the tail on the donkey, but my favorite was the Cake Walk.

After buying a ticket and while the music played, you would walk around in a circle where there were numbers taped to the floor.  When the music stopped, they would choose a number out of a bag and that person would win a cake of their choosing.  The cake that would most always be chosen first was Mama's Southern Pound Cake.  

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This recipe has a pound of butter, 8 eggs  and a pound of confectioner's sugar, so you know it has to be good.  This was her go-to recipe for many functions, including those at church and family reunions.  

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Facts about this recipe from mom's kitchen:

 

​​•  The confectioner's sugar came in a one-pound box so there was no waste.

    That was one of the many things that my mother liked about this recipe​          and I do too.

•  Butter and milk were delivered from the Biltmore Dairy.  The milk came in      glass bottles (returnable) and the butter in one-pound packages like it            does now, although it was wrapped in waxed paper.

•  She loved her Sunbeam Mixmaster and used it to combine all the                  ingredients of this cake.  Next to the toaster, it was probably more used        than anything else in her kitchen.

•  The vanilla she used and maybe the baking powder came from the Jewel      Tea Company.  They were like a general store on wheels.  I still have her        Autumn Leaf Pattern China that she collected piece by piece from that ►        company. I know some of you are probably familiar with that pattern.

•  Although she didn't have a decorative pan to bake her cake, she did            have a large tube pan with a removable bottom and feet for support.            (also used for her angel food cakes).  

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Ingredients

•  3¼ cups all-purpose flour

•  1 tsp baking powder

•  ½ tsp salt

•  ½ tsp nutmeg

​•  1 lb. butter

•  1 lb. 10x (confectioner's) sugar

•  8 large eggs (or extra-large)

•  1 tsp vanilla

•  1 tsp almond extract

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Preheat oven to 325°F.  Grease a bundt or tube pan then dust with flour.  

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Instructions

1.  In a medium bowl, sift the flour, baking powder, salt and nutmeg                   together 4 times.  

2.  In a large bowl, cream the butter until it is like whipped cream; slowly           add the sugar and beat until it's light and fluffy.  Add the eggs, one by         one, beating well after each one.  

3.  On low speed, mix in half the flour mixture, then the extracts and                 finally the rest of the flour.  Pour into the prepared pan; cut through               the batter with a paring knife several times to reduce the bubbles.

4.  Bake for 1 to 1¼ hours. Test for doneness by using a toothpick.

     Let sit in pan for no longer than 5 minutes; remove and cool on rack.

     Wrap and/or put in an airtight container to keep fresh.​

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