Tuesday, August 31, 2010

Pound Cake Recipe

Here is a cake recipe very much like Aunt Id's that I remember so well.


Sour Cream Pound Cake
From: The Best of Home Economics Teachers Bicentennial Cookbook, 1976

Preheat oven to 325°
In large mixer bowl, cream together the following in this order:
1 cup of butter or margarine softened ( I soften in microwave.)
3 cups of sugar
¼ tsp. of baking soda
2 tsp. of vanilla or lemon extract.
If using orange extract, grate orange rind into batter too.
Cream above well with the sugar and butter
6 eggs
Add one at a time while the mixer is running to creamed mixture.
Add: while mixer is running
1 cup of sour cream
3 cups of flour
Add the flour a little at a time. Scrape the sides of the bowl when necessary.
Put batter into a greased and floured Bundt or tube pan and bake for 1 and ½ hours at 325° or until cake tests done. (I have better luck with the cake baking evenly in a Bundt Pan.)
Let pan cool on rack for 5 minutes.
Loosen cake around edge of pan. (I never had to do this.)
Invert pan onto rack. The cake should turn loose of the pan. Let cake cool on rack completely.

"Mountain Treasures, Simple Pleasures."

The Franklin Chamber of Commerce logo is "Mountain Treasures, Simple Pleasures." That describes perfectly my feeling about Aunt Dobson's Farmhouse, and what my guests usually comment about their visit.

Fall Photos at Aunt Dobson's Farmhouse

Aunt Dobson's Farmhouse
photo by guest 


View of Patton Valley from the Farmhouse porch


photo by guest 
View from porch Patton Valley
Smoky Mountain sunset overlooking the hay meadow
photo by Sarah  

Monday, August 30, 2010

Fall at the Farmhouse

Aunt Dobson's Farmhouse
photo taken by guest fall 2009