The Family Table: In Granny’s Pound Cake, Memories by the Slice

Readers share their treasured recipes
BY The Family Table TIMEJanuary 22, 2022 PRINT

Submitted by Pamela M. Saunders, Suffolk, Virginia

I grew up next door to my grandmother. She and I were each other’s eyeballs. Every Saturday, I went next door and we baked her pound cake.

I remember sitting on a stool with folding steps as she worked. At first, when I was very young, I could just add the vanilla. As time went on and I became older, I was allowed to add more and more ingredients, until I made the cake and she sat on the stool. While we worked, she told me wonderful Bible stories and wonderful stories about our family.

Granddaddy loved “felled cake.” Sometimes when the cake was in the oven, he would come in and stomp on the floor or bang the oven door open and closed to make sure the cake fell. Granddaddy’s “felled cake” was just as good as Granny’s “perfect cake.” If by some small chance the cake was dry, Granny would make a custard to pour on top of the cake. I never make the cake without recalling all of these wonderful memories!

When my son went to college in Montana, I often mailed him a cake. When we visit him and his wife in Oregon, I often make them a cake while we’re there.

Today, the cake is my signature cake. I take it to those in need and to covered-dish meals. I make it for dessert often. Our church has a silent auction once a year, and I often offer a certificate for a dessert a month. Mysteriously, it’s always bought by my same dear friend who only wants 12 pound cakes. So what’s better: a slice of cake or rich memories?

Granny’s Pound Cake

Serves 12 to 16

  • 2 sticks softened butter
  • 1/3 cup shortening
  • 3 cups sugar
  • 5 eggs, room temperature
  • 3 cups flour
  • 1 cup milk
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon lemon extract
  • 1/4 teaspoon almond extract
  • 5 shakes mace

Preheat oven to 350 degrees F. Grease a tube pan.

Cream together the softened butter, shortening, and sugar until light and fluffy.

Add the eggs, one at a time. Mix well.

Alternately add the flour and milk.

Add the baking powder and salt. Mix well.

Add the vanilla extract, lemon extract, almond extract, and mace. Mix well.

Bake in a greased tube pan at 350 degrees F for 70 minutes or until done.


Do you have a treasured family recipe that holds a special place in your family history, heritage, or traditions? We would be honored if you would share it with us.

Along with the recipe, tell us its story—who gave it to you, its journey through the generations, and the personal meanings and memories it carries. Is it a special-occasion dish, or an everyday family favorite? Does it connect you to your cultural heritage, or to a certain loved one?

How have you kept the recipe alive, and why is it important to you to do so?

Send your recipe and comments, along with your full name, state, and contact information, to, or mail it to: Home, The Epoch Times, 229 W. 28th St., Floor 7, New York, NY 10001.

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