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Author Notes: My grandfather's aunt Hattie B. is still famous in our family for the creation of this pound cake. No matter the holiday or occasion, this cake seems to turn up. In the south, you always have to be ready for unexpected guests which is why my grandmother keeps this cake in her freezer at all times. That's southern hospitality at its best. Thanks to the addition of beaten egg whites, a lighter consistency is achieved than what is typically seen in dense pound cakes. While I never got to meet the cake's namesake, I think she'd be thrilled to know her recipe lives on! —Katie
Makes 1 bunt cake
- 1/2 pound butter
- 3 cups sugar
- 6 eggs, separated
- 1 teaspoon coconut extract
- 1 teaspoon pineapple extract
- 1 teaspoon vanilla extract
- 3 cups flour
- 1 cup sour cream
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Cream butter and sugar in stand mixer with a paddle attachment.
- Add 6 egg yolks, coconut, pineapple and vanilla extract to mixture.
- Combine flour, soda and salt. Add alternately with sour cream to batter.
- Beat 6 egg whites until stiff. Fold into batter until combined but still visible.
- Pour batter into a well-greased bundt pan. Bake at 300 degrees for 90 minutes.
- This recipe was entered in the contest for Your Best Family Recipe
No Laffy Matter
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