Top Secret Pound Cake

A sad Monday over here, friends!  Not happy about returning to school after spring break.  8 weeks stand between summer and me and they cannot go by fast enough!

Today I am sharing the recipe for a TOP SECRET Pound Cake.

Many of you chimed in on Friday with great ideas for our sweet treat on Easter.  I loved the ideas I had found on Pinterest, but decided instead to ask Bryce to make his pound cake.  Less work for me on Easter morning and also it's a tried and true recipe!

This recipe is top secret as it comes from one of Bryce's co-workers who held on tight to it for quite some time.  He finally gave in, sharing the recipe, with only Bryce and one other guy they work with (and now ALL of you, mwahaha!).  The subject line of the e-mail read: "Top Secret" and it opened with:  "For my cooking Home boys."

I decided to serve it with fresh cut strawberries yesterday and as always, it was a crowd pleaser!

So, here's the recipe

3 c sugar
3 c all purpose flour
1 lb salted butter, softened at room temp (now you know why it's called POUND cake!)
6 large eggs
1 tbs of vanilla extract
1 can evaporated milk

*DISCLAIMER: I am going to type the directions out verbatim from the email and hopefully you will get a good chuckle from the manly verbiage:

"Crucial to follow this to a T

First grease a bunt cake pan with Crisco and flour...needs to be coated well or the cake will burn in the light spots

Let the butter soften for a while- you want it at room temp

In a large bowl, cream the butter with all the sugar...start by adding one egg at a time

Mix that sh*t for a long time once all the eggs are in.  It will take about 30-40 min with a blender.

It should look like whipped cream and most of the sugar should be dissolved.

Then add the vanilla extract and blend briefly.

Then add the flour and milk a little at a time and alternate between the two.

Mix everything really good and it should make a nice thick batter.

Pour it evenly into the bunt pan.

Make sure the oven is preheated to 350.

Place it in the oven for 20-30 min at 350 and then reduce the heat to 325 and bake for 45-50 min.

Once cool, remove from the bunt pan and cool the rest of the way.

Enjoy....if serving for a group of folks then I recommend making it the day before it just tastes better the next day but that's just me."

So there you have it!

FYI- we haven't yet been able to find a "bunt pan" at any of the local cooking stores, but our BUNDT pan has worked just fine...

All chuckling aside, this recipe really makes a delicious, hearty cake...and the best batter you will ever eat. Those who follow along on Instagram, may remember this post from a few months ago:

I may have chosen this cake for Easter
 solely so I could enjoy the batter while B slaved away in the hot kitchen...

Finally, I thought I would share a few more pictures from our Easter brunch.  My mom gave me complete rein in the kitchen and I had such a good time playing chef and preparing brunch for 11!

As mentioned in Friday's post...peeps were a must have for drink garnish! They were the perfect accessory for our mimosas, screwdrivers, and greyhounds!

Bryce's cake looked so pretty on the table!

Asparagus with Hollandaise

The full table...3 quiches were actually made, however, to fill the crowd!

Did you have a nice Easter?

What delicious foods did you munch on?

Have a great day!