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I'm not sure if my Grandmother every served her pound cake as Strawberry Shortcake but it is one of my favorite ways to serve it.


It's delicious all on it's own. I did not like icing when I was younger and she always made sure I had my own slice without icing and sometimes she even baked me my own small cake in a separate pan.

Grandmother's Blue Ribbon Pound Cake


Ingredients

  • 2 3/4 cups sugar
  • 2 sticks butter, softened
  • 1/2 cup Crisco shortening
  • 5 eggs
  • 3 cups plain (all-purpose) flour
  • 3/4 tsp baking powder
  • 1/8 tsp salt
  • 1 cup whole milk
  • 1 tsp vanilla extract
  • 1/4 tsp lemon extract
  • Baker's Joy, for preparing the pan

Instructions

  1. Preheat oven to 300°F. Spray a large Bundt pan with Baker's Joy.
  2. In the bowl of a stand mixer, cream the softened butter, Crisco shortening, and sugar until thoroughly combined.
  3. With the stand mixer on low, add the eggs one at a time, mixing after each egg.
  4. Before measuring the flour, use a wire whisk to fluff it up, or sift it first. Measure each cup of flour by scooping it into the measuring cup, leveling it off with a spatula, and pouring it into a separate bowl. Repeat for each cup of flour.
  5. Add the baking powder and salt to the measured flour and whisk together.
  6. Measure 1 cup of whole milk.
  7. Add some of the milk to the mixture in the stand mixer bowl. Mix together.
  8. Add some of the dry flour mixture and mix lightly with the stand mixer.
  9. Continue adding the milk and dry mixture alternately, mixing lightly between additions and ending with the milk.
  10. Add the vanilla extract and lemon extract.
  11. Mix with the stand mixer just until everything is blended. Do not overmix.
  12. Pour the batter into the prepared Bundt pan.
  13. Bake at 300°F for 1 hour 20 minutes - 1 hour 40 minutes. Use a cake tester or toothpick to check for doneness.
  14. Remove from the oven and cool in the pan for 10-15 minutes.
  15. Place a wire cooling rack over the cake pan and invert the cake onto the rack. Allow it to continue cooling.
  16. Serve as is, as a shortcake with fruit and whipped cream or add cream icing (recipe below).

Grandmother's Chocolate Blue Ribbon Pound Cake


Ingredients

  • 2 sticks butter
  • 3 cups sugar
  • 1/2 cup Crisco shortening - butter flavored is preferred
  • 5 eggs
  • 3 cups plain (all-purpose) flour
  • 1/2 cup cocoa
  • 1/4 tsp baking powder
  • 1/8 tsp salt
  • 1 1/4 cups milk
  • 2 tsp vanilla extract

Instructions

  1. Preheat oven to 300°F.
  2. Grease and flour a 10-inch tube pan.
  3. In the bowl of a stand mixer, combine the butter, Crisco shortening, and sugar. Cream together until thoroughly combined.
  4. Add the eggs one at a time, mixing with the stand mixer after each egg.
  5. Sift the flour once, then measure 3 cups of flour.
  6. Add the cocoa, baking powder, and salt to the 3 cups of measured flour. Sift the dry ingredients together.
  7. With the stand mixer, alternately add the milk and dry ingredients to the mixture, mixing between additions until everything is combined.
  8. Add the vanilla extract last and mix until blended.
  9. Pour the batter into the prepared 10-inch tube pan.
  10. Bake at 300°F for 1 hour 20 minutes - 1 hour 40 minutes. Use a cake tester or toothpick to check for doneness.
  11. Serve as it is or add 1 of the frosting recipes below.

When my twins were toddlers, I started baking a cake on Christmas Eve to serve on Christmas Day in celebration of the birth of Jesus.


I had no idea the first time I did it that it would become a tradition, but now it’s one of my absolute favorite things about Christmas.


Around 2017, I bought this cake topper, and it has been part of our Christmas cake tradition every year since.

Cream Icing

Ingredients

  • 2 cups sugar
  • 1 stick butter
  • 1/3 cup milk
  • 1/3 cup sour cream
  • 2 tsp vanilla extract

Instructions

  1. Combine the sugar, butter, milk, and sour cream in a saucepan.
  2. Cook over medium heat, stirring almost constantly, until the mixture comes to a rapid boil.
  3. Once it reaches a rapid boil, continue cooking for 2 more minutes, stirring the entire time.
  4. Remove from the heat and add the vanilla extract.
  5. Transfer the icing to the bowl of a mixer and beat until it is thin enough to spread on the cake.
  6. If the icing gets too thick, add a few drops of milk at a time and continue mixing until it is thin enough to spread again.


Chocolate Icing

Ingredients

  • 2 cups sugar
  • 1 stick butter
  • 1/3 cup milk
  • 1/3 cup sour cream
  • 3 level tbsp cocoa
  • 2 tsp vanilla extract


Instructions

  1. Combine the sugar, butter, milk, sour cream, and cocoa in a saucepan.
  2. Cook over medium heat, stirring almost constantly, until the mixture comes to a rapid boil.
  3. Once it reaches a rapid boil, continue cooking for 2 more minutes, stirring the entire time.
  4. Remove from the heat and add the vanilla extract.
  5. Transfer the icing to the bowl of a mixer and beat until it is thin enough to spread on the cake.
  6. If the icing gets too thick, add a few drops of milk at a time and continue mixing until it is thin enough to spread again.

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