Today’s a new day… Let Them Eat Cake!

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Good morning!  While my intention is to blog everyday, adding new recipes and new scriptures to my website, as yesterday proved, I may not get to post everyday!  Living in the country is such a wonderful blessing but it does not always include blessed internet service!!!  So, while cyberspace is smiling on me this morning I hope to get this sent off quickly!  Thanks to all of you that have logged on to the site and are now part of our following.  I hope you will enjoy today’s recipe and scripture.  I chose this recipe because it highlight’s my mom’s 80th birthday cake (from February) and at this moment my niece is in labor giving birth to her third child!  Psalms 46:10 is not only one of my favorites, but it is a life verse for me, reminding me who I belong to.  Have a blessed day.

A few years ago I met Miss Daisy King who use to have a tearoom in Franklin, Tennessee.  While the tearoom is no longer there, many of us are still using her recipes, which she published 30+ years ago and features foods she served at the famous tearoom.  At the time I asked her if I could include this recipe in my bed and breakfast cookbook.  She said no problem, as long as I gave the credit to her!  Well, I have tried many pound cake recipes and I keep coming back to this one.  Thank you Miss Daisy!

You can put a light glaze on this cake and serve as it is.  You can leave off the glaze, add strawberries and whip cream – and you will have the best strawberry short cake you ever ate!

This is fast and easy to make.  Try it this summer and I am just sure you will love it!

P.S.  Also makes a fabulous 80th birthday cake!

Miss Daisy’s Five Flavor Pound Cake

  • 1 cup butter or margarine
  • ½ cup vegetable shortening
  • 3 cups sugar
  • 5 eggs, well beaten
  • 3 cups all-purpose flour
  • ½ teaspoon baking powder
  • 1 cup milk
  • 1 teaspoon coconut extract
  • 1 teaspoon rum extract
  • 1 teaspoon butter extract
  • 1 teaspoon lemon extract
  • 1 teaspoon vanilla extract

Preheat the oven to 325 degrees.

  • Grease a 10 inch tube pan.
  • In a large bowl mix the butter, shortening, and sugar until light and fluffy.
  • In a small bowl beat the eggs until lemon colored.  Add to the butter mixture.
  • In a large bowl combine the flour and baking powder.  Add to the butter mixture alternately with the milk.
  • Stir in flavorings.
  • Spoon mixture into the prepared cake pan and bake for 1 hour and 30 minutes, or until the cake tests done.  Different parts of the country bake slight differently, so test cake for doneness.

Add glaze, if desired, or cool in the pan for about 10 minutes before turning out.   Yield:  15 to 20 servings.

Glaze – not necessary, but good if you want to glaze.

  • 1 cup sugar
  • ½ cup water
  • 1 teaspoon coconut extract
  • 1 teaspoon butter extract
  • 1 teaspoon lemon extract
  • 1 teaspoon rum extract
  • 1 teaspoon vanilla extract
  • In a saucepan combine all the ingredients and bring to a boil.  Pour over the hot cake in the pan.  Let the cake sit in the pan until cool.

Note: This cake is absolutely delicious alone or with garnish.  Garnish with red raspberries and a dollop of whip cream.  Can garnish with a mixed berry combination also!

Psalm 46:10  He says, “Be still, and know that I am God;
I will be exalted among the nations,
I will be exalted in the earth.”

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1 thought on “Today’s a new day… Let Them Eat Cake!”

  1. Thank you, Catherine.. I love how you write.. I can hear the inflections of your voice in the written words.

    Have a blessed Tuesday..
    Love you and Lee and Nicky too


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