Sunday, July 1, 2012

Miss Wilma's [Fabulous] Cake

Here is the recipe for a cake that would disappear from our clinic break room within 20 minutes of its arrival.  Miss Wilma brought it when she had a doctor's appointment.  I felt guilty about eating it, warm from her kitchen, before even stepping foot in the exam room to see her...but it's just that kind of cake. 

Sour Cream Pound Cake

2 sticks butter
1/2 cup Crisco
3 cups flour (A.P.)
1/4 tsp soda
1 cup sour cream
6 eggs
1 tsp vanilla
1 tsp almond extract

Blend well butter, Crisco and sugar.  Add eggs one at a time mixing well after each.  Gradually add other ingredients alternately beginning and ending with flour.  Pour into buttered or sprayed (Bakers Joy) 10" tube pan (or any desired).  Bake 325 degrees approx, 1 hour 15 mins.  Layers require less baking time.

Doctor's Notations
1.  Give up all purist notions about whether this cake should be made and eaten.
2.  Don't cringe at Crisco.  We are a fad-driven culture.  Miss Wilma wouldn't have known what I was talking about if I'd said Crisco was hydrogenated, therefore atherosclerogenic.  And she's hale and hearty and heading for 90.
3.  I don't know what "A.P." means.  Maybe someone else does.  I copied Miss Wilma's recipe directly from the perfect little recipe card she gave me (after years of begging), written in her own hand, and placed in mine as though she were administering a blessing. 
4.  I sincerely hope my sharing this cake with the world is not a violation of HIPAA.
5.  Miss Wilma, with your starched cotton dresses and proper shoes, we love you.

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