Many years ago, I lost a very close family member.  In true southern tradition, friends started arriving with food to express their sympathy.  In fact, their generosity fed my entire family, including several members visiting from out-of-state, for several days!  A dear friend brought a delicious pound cake.  Over the years I misplaced the recipe but I remembered the name.  Searching on line I found the following recipe originally published in Southern Living.  The recipe produces a dense pound cake with a crunchy crust that can be served alone or with any desired topping such as fruit.  My husband enjoyed it with the addition of a little whipped cream.

1 pound unsalted butter, softened

3 cups sugar

6 large eggs

4 cups all-purpose flour, plus more for the pan

3/4 cup milk

1 teaspoon almond extract

1 teaspoon vanilla extract

Preheat oven to 300 degrees.  Grease a 10 inch tube pan with butter coating the entire surface.  Sprinkle a light coating of flour over the greased surface.  Beat butter at medium speed with an electric mixer until creamy and light yellow.  Gradually add sugar, beating at medium speed until light and fluffy.  Add eggs, 1 at a time, beating just until the yellow yolk disappears.  Add flour to the creamed mixture alternately with milk, beginning with and ending with the flour.  Beat at low speed just until blended after each addition.  To rid batter of any lumps, stir gently with a spatula.  Stir in both extracts.  Pour into the greased and floured 10 inch tube pan.  Bake at 300 degrees for 1 hour and 40 minutes or until toothpick inserted in center comes out clean.  Remove from pan and cool completely on a wire rack.

Next Month:  Breakfast Pizza