This Recipe Has Been In Our Family Since The 1940’s!
Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, blackberries, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, Eggland’s eggs, food, Gold Medal all-purpose flour, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, old-fashioned cake, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, pound cake, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, strawberries, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
Need A Cake Recipe That NEVER Fails? We’ve Got One For You
My mother always talks about her aunt Tilda, who apparently made the best pound cakes in the universe. I have no doubt they were amazing, since my mother has saved one of her cake recipes and it is completely out of this world. I never got to meet this marvelous lady – she was my grandmother’s oldest sister and passed away before I was born. But according to my mother she was a genius in the kitchen. You couldn’t have a taste of any of her cookings without closing your eyes and sighing over how delicious it was.
Lucky me, I got a copy of aunt Tilda’s famous cake recipe and it truly is awesome. People have even asked me to make it for special occasions! It’s not in any way a spectacular looking cake, but it tastes so good you could call it pure magic.
If you want, you can add your favorite glaze but this is a cake that will definitely work on its own, too, without any special decorations or additions. Just make sure you get a slice for yourself first – this will disappear in record time!
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.
Quick Tip: Add some lemon extract instead of vanilla, for a change!
17 Comments
Enjoy Tastee Recipes. Reminds me of my grandmother & great-grandmothers cooking styles.
My comment being in the 40s war time did your Aunt live on a farm, as all thiose wonderful ingredients were rationed??
LOL!!!
U did not preheat the oven, or start in a cold oven ?
why so many pages to print recipe?
Made the cake yesterday , it was wonderful and easy. Everyone loved it. Will make it again soon
Do not leave the cake to cool for 20 minutes; it will stick to the pan quickly! Remove the cake after 10 minutes.
Is that 1 8oz sour cream or 18oz sour cream. It’s hard to tell the way it’s written. Thank you for help. Sounds delicious! Can’t wait to try itt.
It’s 1 8oz sour cream.
Not 18oz’s
Looks to me it is 1 8 oz. container sour cream (because everything else gives the measurement before the amount).
It’s one 8oz carton.
It should read 8 ounce container of sour cream.
Those of you who made this beautiful, do you pre-heat the oven or start off cold?
@Brenda, my guess is that you preheat. In response to Peggy, good comment plus no one grows their own sugar, and Egglands Best didn’t exist; other brand names may be that old. I wasn’t familiar with commercial sour cream until after the war; that doesn’t mean it didn’t exist. Farmers might just let unpasteurized milk sour naturally.
You can also use cream cheese instead of sour cream. The trick to a perfect pound cake is to start it in a cold oven. I thank my Great-Aunt Helen for these tips.
I love your recipes ❤️