I hadn't thought of that in years
Leone was making gingerbread for dinner this evening and I was kind of helping when she asked me "did your grandmother make pound cake"?
She sure did, not often but as I recall, probably twice a year. We certainly had the home churned butter and since we had as many as 40 laying hens we had the eggs. But
sold most of them saturday evening at the cream station when we brought in the cream.
She always measured things rather haphazardly on a kitchen scale. The cake took a pound of butter, flour, eggs, sugar and I know heavy cream as used too but have doubts it was a pound. It was uusually made in loaf pans and I remember it being delicious especially when fresh berries or fruit was topping for it. Since there were no mixers back then grandma sure did have a workout beating and stirring the batter. Don't suppose anybody makes the old fashioned kind any more. Probably just more healthy versions but granddad lived to 90 eating food like that.