Thursday, April 06, 2017
Nebraska Statehood 150-Governor's Favorite Pound Cake
"So did Governor Morrison, hence the name, "Governor's Favorite Pound Cake."
"Well...she also has a recipe for something called a "Corned Beef Salad Surprise" involving tinned corned beef, salad cream and unflavoured gelatin."
"That would have been quite a surprise, even in the 60's."
If that isn't a look that says, "I sure could go for a slice of pound cake" I don't know what is.
Governor Morrison is best remembered for enabling the coverage of NET (Nebraska Educational Television) and helping to expand the scientific research departments at the University of Nebraska.
I would like to thank Danny for digging up all this information for today's post. Now, onto the recipe.
I did not have a good feeling about this pound cake. There's no leavening agent, and you don't beat the egg whites separately for height. There weren't instructions about preheating the oven. Against my better judgement, I preheated-something my own pound cake recipe does not require. Because of the era the book hailed from, I decided to err on the side of pre-heating (without it, the cake would also have required longer than an hour to bake. Sometimes with old recipes you have to play detective). There were no instructions for treating the pan, so I buttered and floured it-that was a good call. If I could do anything differently, I'd add a pinch of salt and use a smaller tube pan as it didn't rise a great deal (it did rise a bit).
You Will Need:
2 cups sugar
1 cup butter
5 large eggs
2 cups plain flour
1 teaspoon vanilla
1 teaspoon lemon extract
Cream butter and sugar. Add eggs, one at a time. Add flour gradually.Stir in flavorings. Pour into a greased and floured tube pan. Bake in a preheated 325 degree F. oven for about 1 hour. Cool on rack.
So, how was the cake? Delicious! I can see why it was the Governor's favourite. I served it with some sliced strawberries macerated in a bit of sugar. Whipped cream could turn it into a fancy strawberry shortcake style dessert. The cake is solid without being stodgy, and the buttery flavour reminds me of shortbread. The cake stayed fresh over a week stored at room temperature beneath a dome. We finished every last piece, much to the displeasure of the greedy squirrel that stands at our patio door begging. Sorry, Blondin-Mrs. Morrison's pound cake is far too soft for sharpening your teeth, and far too delicious to share with a rodent.
Next time, I have a casserole and I promise it does not include corned beef and gelatin!