Throughout the South, there are “millionaire” (or “million-dollar”) pies, cakes, puddings, trifles, and Lord knows what else—the implication being that the dessert is super rich. Like a traditional Southern pound cake, this sumptuous beauty, the pride of an elderly belle I once knew in Jackson, Mississippi, contains neither baking powder nor baking soda. Yes, the cake is rich and sturdy, as any respectable pound cake should be, and it almost begs to be served with dishes of home-churned ice cream or fresh fruit. If you like a slightly undercooked, sweet, moist “sad streak” in pound cake, as I do, reduce the baking time about 15 minutes or till the cake tester or knife blade comes out almost clean.
In a large mixing bowl, cream the butter and sugar with an electric mixer and add the eggs one at a time, beating after each addition. Alternately, add the flour and milk, stirring with a wooden spoon till the batter is smooth. Add the two extracts and stir till well blended.
Scrape the batter into the prepared pan and
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