TENNESSEE POUND CAKEI got this "Tennessee Pound Cake" recipe many many moons ago on a vacation to Cleveland Tennessee. I was married at the time to my now ex-husband and friend who is from there. We were having a family lunch at one of his Aunt's house where this was one of the desserts being served. It was really delicious so of course I couldn't leave without the recipe. That reminds me, I also got a chicken casserole recipe from her that is also really good. I'll have to find that and post it for you.INGREDIENTS:
Cream first three ingredients together. Add flavoring and eggs one at a time, beating 2 min. after each. Mix salt, baking powder and flour together and add alternately with milk mixing after each addition. Pour into a well greased tube pan or 3 8" cake pans. Bake in a slow oven at 300* for 90 minutes for a tube pan or 30-40 minutes for cake pans. Serve this by itself or if you feel it's lonely top with your favorite flavor of ice cream or whipped cream. If cooking in cake pans fill the layers with preserves thinned out with warm water or lemon juice until spreading consistency (takes about 2/3 small jar of Smuckers) and frost with Chocolate Cream Cheese Frosting or Chocolate Buttercream Frosting.
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