There’s nothing better than a warm pound cake right out of the oven with butter spread on top and a hot cup of coffee. I don’t know if anyone else spreads butter on theirs but you’ve got to try it. This recipe is my sister-in-law’s, Gail Gillis. She’s a wonderful cook and can whip up a perfect pound cake in her sleep! Mine was not as good as hers but practice makes perfect, as the old saying goes.
So I was curious and discovered this is where the phrase originated. The quote “practice makes perfect” is a proverb that means the more you practice a skill, the better you get at it. The quote has Latin roots, dating back to the 1500s, and first appeared in the United States in John Adams’s diary in 1761.
However, some say that the correct version of the quote is “practice makes permanent” or “perfect practice makes perfect”. This is because practicing the wrong thing repeatedly can lead to becoming perfect at doing it wrong.
Happy Cooking!
Pam
Cream Cheese Pound Cake
3 sticks of unsalted butter, softened
1 (8 oz.) cream cheese, softened
3 cups sugar
3 cups all-purpose flour
6 eggs, room temperature
1 teaspoon vanilla flavoring
1 teaspoon almond flavoring
1 1⁄2 tablespoons hot water
Preheat oven to 325 degrees. Cream butter, cream cheese and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition. Add 1 cup of flour at a time and mix well and then add flavorings and hot water. Pour into a greased loaf or tube pan. Bake for 1 1⁄2 hours.
