Every Christmas season, my mother made Cranberry-Orange Bread (above).
The recipe is on the Ocean Spray Cranberry package.
She also made thumbprint cookies with jam in the center. Yum!
Aunt Mary made Kentucky Jam Cake and a fruitcake-style cookie.
During her last years, she also made a cold-oven traditional pound cake.
I always made a variety of cookies, Mexican Wedding Cookies, Chocolate Crinkles, Snickerdoodles, decorated Sugar Cookies and more.
The #2 daughter, Laurel, has taken over the family Christmas Cookie baking with her daughter, KJ.
A few years ago, after the passing of my mom and aunts, I decided to begin a new Christmas food tradition, rather than trying to duplicate their recipes.
At Christmas, I make a traditional pound cake and serve it with peppermint ice cream.
I'm not yet allowed to lift more than one pound with my right arm, so, this weekend when the #1 daughter, Melissa, and her family visited for our an early Christmas celebration. She made the delicious pound cake in the photo above. It is delicious, and the family enjoyed peppermint ice cream served with it.
The recipe below is different from pound cakes I have made. This recipe was given to Melissa a few years by her friend, Brandi, from Alabama.
You will need a heavy-duty stand mixer with a 4 quart bowl and paddle attachment for this recipe.
Classic Southern Two Step Pound Cake
4 cups all-purpose flour
3 cups sugar
2 cups butter, softened (we used unsalted butter)
3/4 cup milk (we used whole milk)
6 large eggs
2 teaspoons vanilla extract
1. Preheat oven to 325 degrees. Place flour, sugar, butter, milk, eggs, and vanilla (in that order) in a 4-qt. bowl of a heavy-duty electric stand mixer. Beat at low speed 1 minute, stopping to scrape down sides. Beat at medium speed 2 minutes.
2. Pour into a greased and floured 10-inch (16-cup) tube pan. Smooth top with a spatula. Bake at 325 degrees for one hour and 30 minutes or until a long wooden pick inserted in the center comes out clean. Cool in pan on a wire rack 10 minutes. remove from pan to wire rack, and cool completely (about one hour).
Note: For you recipe book collectors, I found Melissa's recipe in the Southern Living 2010 Annual Recipes book on page 96.