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
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!
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Quick Tip: Add some lemon extract instead of vanilla, for a change!