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
Ingredients
-
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
Directions
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Cream butter and sugar in stand mixer with a paddle attachment.
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Add 6 egg yolks, coconut, pineapple and vanilla extract to mixture.
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Combine flour, soda and salt. Add alternately with sour cream to batter.
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Beat 6 egg whites until stiff. Fold into batter until combined but still visible.
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Pour batter into a well-greased bundt pan. Bake at 300 degrees for 90 minutes.
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