Pound Cake

I love this pound cake recipe. It is so moist and versatile. It was given to me by one of my co-workers when I worked at Sears Commercial Credit Department. So to Miss Pam, a big thank you as our family has enjoyed it for years.

Pre-set oven at 350 degrees

3 cups plain flour (I like White Lily--for you non-southern ladies, it is a flour made in the South)
But just any plain flour would probably work.
2-1/2 to 3 cups sugar. I usually use 2-1/2 cups.
2 sticks soften margarine or butter
6 eggs
1/2 pint whipping cream
1 tsp vanilla
1 tsp lemon flavor (optional)

Spray tube cake pan with Pam
Flour cake pan
I cut a piece of wax paper the size of the bottom of my cake pan, fold into fourths and cut the center out--just a 1/4 circle. Place in bottom of pan, spray and flour.

Cream butter and sugar. Alternating, add one egg, mix in, then 1/2 cup flour, mix in. Do this with the 6 eggs and 3 cup flours, ending with flour. Add vanilla and lemon flavor. Slowly add in whipping cream. Beat just until incorporated well into batter

Bake about 1 hour 15 minutes . I like to check to make sure it is done with a toothpick or bamboo skewer. It should come out clean. Remember every oven is different so I would start checking after an hour of cooking. When done, let cool in pan for 10 minutes and then remove to cake plate. You have to take it out of cake pan and then turn it upside down so it will sit on cake plate correctly . Remember to remove the wax paper on the bottom.

We love to have crushed strawberries over our pound cake.
Hope you enjoy.

5 Cup Salad

This is a wonderful tasting salad and so easy to prepare. But you have to enjoy all the ingredients as none should be omitted. You can add, but can't take away

1 - 20 oz can crushed pineapple--well drained. Save the juice
1- 15 oz can mandarin oranges--well drained. Cut in half crosswise
1 cup sour cream
1 cup flaked coconut (I use the coconut in a can)
1 cup miniature marshmallows
1 cup chopped pecans. (These can be omitted)

Mix all together, well. I like to add some of the leftover pineapple juice back to the mixture to make it like a thick ambrosia.

Options: Add 1 - 8 oz container of Cool Whip
Refrigerate until used. This will keep in the refrigerator up to a week.