When I was very young, we lived at the beach for a few months. It sounded like a nice transfer for my father, who was working at a newspaper here in the mountains of western North Carolina. It was just the 3 of us then, me being the first child. My mother and I explored sandy beach life for a few months until we returned to the mountains. My grandparents and other family were still in the mountains. Now that I’m a grandparent, I understand how hard it must have been on my grandparents to be far away from a first grandchild.
My father’s mother would talk to me on the phone, and I’m sure she was missing and worried that I would not remember her since I had not seen her in several weeks and months. When we talked, so the story goes, she would ask me the same question many times. She would ask, “do you know me?”.
“Nomi” was the name that came out of those phone conversations! When I began calling her by name, it naturally translated from “do you know me“! Another special memory she left us was some of the recipes and foods she liked to prepare.
One of those special recipes was for a Whipping Cream Pound Cake. Now, there are lots of recipes for pound cakes and whipping cream pound cakes. These type of recipes have been handed down through families for generations. Recently, we decided to gather some favorite and traditional family recipes and create a binder to share with the kids and grandkids. We focused on some of the traditional foods that our family has eaten especially at holiday times.
I already shared my Mama’s Dressing Recipe for Thanksgiving, and this is the recipe that Nomi used to bake for every New Year’s Day dinner. The recipe is in her words as she wrote it out for my husband. He loves to bake! After Nomi passed away in 2002, my husband took up the torch and now makes it for our family during the holidays. The batter can be placed in a typical cake pan or can be divided into small individual cake pans for holiday gifts!
Nomi’s Whipping Cream Pound Cake
(click on the recipe to see all her notes)
Start in Cold Oven!!
1/2 lb. creamery butter (2 sticks) (room temp)
3 cups plain flour
3 cups sugar
1 Tblsp. lemon extract
1 Tblsp. vanilla extract
1/2 pt. Whipping Cream. Use as it is, do not whip!
“Cream butter and sugar real good. Add eggs 1 at a time, and beat thoroughly after adding each egg. Alternate flour and whipping cream. Add lemon and vanilla. Pour into greased and floured tube pan. Bake 1 hour and twenty-five min. at 325 degrees. Start in Cold Oven. (I lower top rack down to second place in my oven.) This cake is Grover and my favorite Pound Cake.”
Tip: My husband continues to stir the batter as Nomi did. You might use an electric mixer, but it’s just part of the tradition to stir the batter by hand.
And it was! She made it for “Papaw” every year, and is still one of our family favorites. The cake turns out very moist (not dry like some pound cakes), and has a wonderful crusty top when finished baking. I like that the best!
We have found that it sometimes takes about 15 minutes longer than she called for (at least for our oven). She was using the same oven and process for many many years!