It’s a weird time around here. Not in a bad way, just change. It’s the only constant in our lives right?

Here at Casa de CSM, we are changing again. Wise one will graduate in 71 days. We are running like crazied maniacs around here, signing FAFSA papers, deterring attention from the pending news of valedictorian and figuring out the new schedule.

Yeah, that last part.

Wise One and I will be attending the same community college for roughly 3 semesters. I’m finishing up, and she’s just starting.

Why am I telling you this on a baking post? Because it means schedules will change…..again. LOL. Gotta love that change right? Tonight, I’ll be taking a hard look at my schedule(work/uber/DS/school), and seeing where to shuffle posts around. This blog isn’t going anywhere! Two college students, trade school student, and dare I say it……middle school student.

Y’all pray for me!

On to that cake!

This pound cake was a staple in our family, and still is. My grandparents made it for my mom, uncle, and aunt. Then when my brother and I came along it was taught to us. “During the (civil rights) movement, this and fried chicken were packed on long trips with lemonade. These items wouldn’t parish on long trips”, my cooking lessons from my trio of parents always came with a history, math, or checking in talk. I still have them at the age of 35.

Note:the name of the cake is from the fact you are putting a pound of each of the main ingredients into the cake(butter, lard, sugar, and flour).

It’s a fattening cake, I’ll admit it. I decided to alter the recipe, since lard isn’t kosher.It actually came out just like I used lard. Since we have all kinds of readers, I’ll include both!

Now, one other thing I changed the flavors going into the cake. This were you have to be creative and skilled to pull this off. If not, it will be nasty. Seriously.

Here’s the recipe for a regular “Five Flavor Pound Cake”:

• 1 cup butter, softened
• 1/2 cup crisco
• 3 cups white sugar
• 5 eggs, beaten

• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1 cup milk

• 1 teaspoon coconut extract
• 1 teaspoon lemon extract
• 1 teaspoon rum flavored extract

• 1 teaspoon butter flavored extract
• 1 teaspoon vanilla extract
• 1/2 cup white sugar
• 1/4 cup water
• 1/2 teaspoon coconut extract
• 1/2 teaspoon rum flavored extract
• 1/2 teaspoon butter flavored extract
• 1/2 teaspoon lemon extract
• 1/2 teaspoon vanilla extract

Now, you gotta understand. My Grandfather and Mom were from the south(Georgia and Virginia, respectfully). Grandmother is from Detroit, but my grandparents came up through the depression. In other words, counting calories or caring about fat intake was the lease of their worries. I want to try this out with olive oil in the next couple days and see how the difference is, if any.

I decided to tweak the recipe to reflect our lifestyle, and challenge my grandfather, LOL.

I did seven flavors. All of the fruity persuasion. I also decided to substitute the lard/crisco for real butter, so in theory, you have 2 pounds of butter, 1 pound of sugar and flour.

Eight Flavor Pound Cake

1 1/2 cup butter,softened

3 cups sugar

5 eggs, beatened

3 cups flour

1/2 teaspoon baking powder

1 cup milk

1 teaspoon of each extract flavor: Raspberry, Banana, Strawberry, Coconut, Lemon, Vanilla, Orange, and Cherry.

Preheat at 325 degrees

Now, two things. The other half of the recipe is a glaze. I don’t do the glaze because the cake is sweet enough without it. Second, I posted this before but, I’m making a switch, so go with it! That’s the motto around here!

1. Measure the milk into a liquid measuring cup. Add each extract into the milk. Set aside
2. Mix Butter in a mixing bowl until smooth. Add one egg at a time, until mixed throughly.
3. Sift flour and baking powder into another bowl.
4. Add Flour, one cup at a time to butter bowl, and mix. Then add little of the milk mix at a time. Continue this method until all is mixed into one bowl.
5. Spray coconut oil into your bundt cake pan. Make sure is greased good or the cake with stick.
6. Bake at stated temperature for 1.5 hours or until a toothpick comes out clear.

If you want the glaze, in a saucepan, combine the water amount above, with the extract flavors, and 1/2 sugar. Stir overheat until sugar is dissolved, and pour over cooled cake once the consistency is a thick syrup.

Fattening yet beautiful cake. It’s made every now and again. Only cake that my crew doesn’t want icing on.

Try it out and let me know what you think!

~CSM~