Mary Martha Washington Cake (Pound Cake)

I know there is no Mary Martha Washington.  But, my stepdaughter, Kallee Hinton, thought this was what her grandmother was calling the cake.  Actually, it was called Mary Marshall's Cake recipe after a friend of my mother-in-law, Janey Trussell Foote.  But we all call it Mary Martha Washington Cake.  This takes time to mix -- you need to make it while you are doing some other chore in the kitchen.

3 sticks of real butter, softened

2 cups of white sugar

6 eggs

1 cup of sour cream

2 cups of  White Lilly All Purpose Flour

1/4 teaspoon baking powder

1/4 teaspoon salt

1 teaspoon vanilla

Cream in a mixer (with whisk attachment) the butter and  sugar together until a light colored yellow.  Add one egg at a time and mix on medium speed for 5 minutes for each egg added.  Do this for all six eggs - 30 minutes total.  Add vanilla and sour cream and mix well.  Sift flour, baking powder, and salt together.  Then add dry ingredients with mixer on slow one spoonful at a time until all is incorporated..  Be sure to use a spatula to scrape down the sides of the bowl as you go.  Finally, prep a large tube or Bundt pan with crisco and flour (or use cake release spray with flour).  Put in batter and bake at 325 degrees for 1 hour and 15 minutes to 1 hour and 30 minutes.  Check with a skewer for doneness.  Do not overcook as it will be dry.

This cake is actually better the second day   Topping it with strawberries and whipped cream is my favorite way to enjoy this cake.