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Yesterday, I spent the better part of the day decorating in the kitchen, taking pictures and then baking.
Christmas or Jul is just not Christmas until I bake Bestemor's (Grandmother's) Poundcake or Pund Kage. Here is the Christmas tree in the kitchen, I will share completely, later. The little wool yarn Nisse or elf is making sure my cake will rise or not. This is the last of the family original ones from probably the 1920's.
Our everyday coffee station with added cocoa and marshmallows. Cinnamon sticks are great for sticking in with coffee grounds, or stirring tea. But what is that wonderful smell of butter and vanilla?
Mmmmmm, just out of the oven. Bestemor's Pund Kage.
The new white kitchen is the heart of our home and this is the first major baking I have done other than some pumpkin pies. Such a pleasure to have everything easy to find, reach, and the extra counters are amazing. The butcher block is so forgiving.
Here's Gramma---baking on a vintage music box. This display is temporary as we are having Family Cookie Day on Saturday and the entire counter will be filled with rolling pins and cookie cutters.
I have two boxes of recipes and a book from my grandmother and perhaps two or more grandmother's from the handwriting before her. Most are entirely in Danish and sometimes a script nearly impossible to read, some written on the thinnest parchment paper in pencil. Many are from the 1800's. Problems though, quantities are described as butter the size of an egg, handfuls, spoon (no size, just spoon)---or in liters or grams. Plus ingredients no longer available, like saltpeter, used for sausage making and preserving.
Fun stuff-when you are trying to archive and duplicate family recipes. I had often helped my grandmother with Christmas baking as a child, so the how-to was not the problem, but the quantities were and continue to be.
After much research, trial and error, I have managed to get very close to what her poundcake tasted like over the years. My University had a Home Economics major---so the library was chuck full of cookbooks and international recipes/equivalents etc. So between my grandmother's scribbles in Danish-English, and researching, we got it worked out.
Also products change over 100 years...flour is different, as are the eggs, buttermilk is no longer raw either and all this effected the results.
Today's Bestemor's Pund Kage- Grandmother's Poundcake
Cream in mixer/large bowl until fluffy:
1 cup of butter ( I use salted) (don't bother and try and substitute)
2 cups of white cane sugar (I have tried turbinado...it doesn't work)
Add one at time, 4 large eggs, beat in each until totally combined (not extra large or jumbo)
(At this point I remember hand mixing all this! In my grandmother's HUGE yellow ware bowl.)
Add 2 tsp. grated lemon rind (positively need this)
1 Tbsp fresh squeezed lemon juice
Sift together well into another bowl
3 cups of unbleached flour, I use Ceresota or King Arthur
1/2 tsp. baking soda
1/2 tsp baking powder
Have ready 1 cup of fresh buttermilk
Slowly add the flour mixture one cup at a time and beat with 1/3 of the buttermilk
Repeat and repeat. Mix on low until completely combined, or fold in by hand, like Bestemor.
Pour into 2 greased and floured large loaf pans, I use Bestemor's vintage glass ones.
or 3 smaller aluminum pans.
Bake 325 degrees for 1 hour and 15 min.
When the cake is lightly brown and a bamboo skewer comes out clean from the center they are done.
Sometimes it takes longer if you are like me and triple the recipe!
A must serve with fresh Kaffe (Coffee) with Kreme (Cream), or in the afternoon a sip of sweet red wine.
And just as quick, he tested it...
I basically cook everything healthy, except this one recipe in all its delicious goodness.
Pound Cake is named for what it puts on your hips, period. But so nummy!
While I took photos, this is what happened, a second piece....whoa, Merrycholesterol pills.
Glædelig Jul! Merry Christmas, it's finally Christmas here now!
That's Bestemor's1920's glass pan on the right. I have 5 of them.
Thanks always for visiting.
I will try and respond to every comment and answer every question.
All the opinions and photographs in this blog are my own, I have not been paid or reimbursed in anyway for my opinions or posts. Please do not use photos without linking back to this blog without my permission. Thank you for your cooperation, Sandi Magle
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It is a challenge to get our grandmothers recipes to fit into standard measures, I have had the same problem. There are a two books I have found useful - Ratio and Cookwise - that talk about the science of baking and have helped me decide what size a 'spoonful' is likely to be, and sometimes it is trial and error, LOL!ReplyDelete
Hi, Carole...I totally agree on the ratio things...eggs are bigger, flour is drier, butter is richer...than before...and the nickel's worth of yeast is totally not in today's shops! Hugs, SandiDelete
Ah, I have filed that source, Carole, thank you. I have a scale, and and liter/gram cups. Now, if I could just decipher the script...lol.ReplyDelete
Sounds yummy! Thanks so much for linking up with me at my party #AThemedLinkup 35 for Christmas Recipes, open until December 7 at 12:05 am. Shared on social media.ReplyDelete
Thanks, Dee...it's a special recipe, and I will be making some soon.Delete
Visiting again to say thanks so much for linking up at A Themed Linkup 86 for Christmas Recipes. Pinned and/or shared!ReplyDelete
Thanks so much for doing all the link parties and visiting, SandiDelete
CONGRATS! Your post is FEATURED at A Themed Linkup 87 for All Things Christmas from my previous linkup for Christmas Recipes.ReplyDelete