Bernice’s Best Ever Pound Cake

I have sampled many a pound cake recipes in my life. My dear grandmother made a delicious one, “Seven Up Pound Cake”. I’ll share that one one day with you. Today, I am sharing another favorite…”Bernice’s Best Ever Pound Cake”. I’ve had this on the slate to post most of the summer, but have been so distracted with life that I didn’t get around to it. As I type, Aunt Bernice is in the hospital and doing very poorly. The last time I saw her was in the early summer I think and I shared with her that I have made her pound cake so many times that many of my friends now have her recipe. My Blue Eye Springs Baptist Church cookbooks says that Bernice called this recipe, “Six Flavor Pound Cake”. I call it “Bernice’s Best Ever Pound Cake”. I have made it and shared it far and wide. I love it when I go to someone’s house and they tell me with a smile that it is my Aunt Bernice’s recipe. This recipes is light( as a pound cake can be), flavorful, and turns out perfect every time. I even asked Bernice for permission before I posted it here. She has entered it in the Blue Eye Baptist Church Cookbook several times.

My heart is sad to say that Bernice’s health is declining. I remember one of her daughters returning a borrowed cake pan to my grandmother. She brought a piece of cake with it. I remarked what a lovely gesture. She replied that her Momma taught her that’s what you do. If you borrow sugar, and egg, or even a pan to make something in the kitchen, you bring a little bit over. What a wonderful life lesson. What I think of when I think of Bernice? No, it isn’t the pound cake, or chicken and dumplings or one of hundreds of other delicious dishes from her kitchen. It is her infectious laugh and beautiful smile, and the the way she enjoyed her family.


Six Flavor Pound Cake, aka Bernice’s Best Ever Pound Cake

2 stick of butter

1/2 cup shortening

3 cups sugar

5 eggs, separated

3 cups plain flour

1/2 teas baking powder

1 cup “sweet milk”( whole milk”)

1 teas coconut flavoring

1 teas rum flavoring

1 teas vanilla flavoring

1 teas almond flavoring

1 teas butter flavoring

1 teas lemon flavoring

Preheat oven to 325 degrees. Beat butter, shortening, and sugar until light and fluffy. Add beaten egg yolks. combin dry ingredients and add alternately with milk and batter. Stir in flavorings( I have to admit that I don’t use all of them. I just add what I have and increase the amount. I use real alcoholic rum and liqueur for anything that I’m missing. Fold in beaten egg whites. Pour into greased and floured pound cake pan or loaf pans if desired. Bake for 1 1/2 hours.

About Debbie

I have been married for 20 years to a Yankee, have two great kids, a fun and funny Southern family, and a whole bunch of friends. I try to enjoy the journey!
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