"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

BUTTERMILK CHESS POUND CAKE Recipe

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This recipe for BUTTERMILK CHESS POUND CAKE, by , is from The Mary Avalon Armstong Hendley Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Eloise Morgan
Added: Monday, March 14, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 c. butter or margarine (2 sticks)
2 1/2 c. sugar
1 t. vanilla
5 eggs
2 c. all purpose flour
1 c. self rising corn meal mix
1 c. buttermilk

Directions:
Directions:
Heat over to 350. Grease and flour a 10 inch tube pan or 12 cup bundt pan. In large bowl, beat sugar, butter and vanilla together unti light and fluffy. Add eggs, one at a time, beating well after each addition. In medium bowl, stir flour and meal together, add to creamed mixture alternately with buttermilk, beginning and ending with flour. Mix well after each addition. Pour batter into greased and floured pan. Bake at 350 for 50 to 65 minutes or until toothpick inserted in center comes out clean. Cool upright in pan 30 minutes. Remove from pan.

Personal Notes:
Personal Notes:
Came from Robertson County Times. Very Good.

 

 

 

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