Most of us broke our first egg or cut our first sandwich along side our mother or grandmother, our first introduction to the world of culinary magic. It’s no wonder, then, that the recipes passed from generation to generation are the most special. We’ve collected a few generational recipes from several Fayette women for this month’s food focus.
Here’s an old family recipe for the perfect Sour Cream Poundcake from Susan Burch given to her by her mother Virginia Howell.
- ½ lb. butter
- 3 cups sugar
- 6 eggs, separated
- 1 cup sour cream
- 1 tsp. vanilla extract
- 1 tsp. almond extract
- 3 level cups cake flour sifted
- with ¼ tsp. baking soda
- Cream butter and sugar well.
- Add egg yolks.
- Add sour cream and extracts and then flour.
- In a separate bowl stiffly beat egg whites.
- Fold egg whites into cake mixture.
- Pour batter into greased and floured tube pan or 2 loaf pans.
- Bake in 325° oven for 1¼ hours.