This blog is a tribute to this grand home and all those who who have ties to Laurelwood. As the grandaughter of Jasper Hampton Campbell who purchased Laurelwood in 1908, I have many wonderful memories as a young child visiting Laurelwood. We fondly called it "The Big House". There were Easter egg hunts on the front lawn, Christmas celebrations, Sunday dinners, and a lot of time rocking in the rocking chairs on the front porch as my aunts shared stories about life on the Laurelwood plantation. They talked to us about their experiences and shared stories that their parents told them of life and happenings in the lower richland area. Many of these stories have been forgotten. I hope to bring these great stories back to life and preserve them just as Laurelwood is being brought back to life and preserved. There are hidden treasures to be revealed. A legacy to be handed down and passed on.
Let me help you look past the physical imperfections that you notice on first glance to see the hidden beauty that's just waiting to be revealed once again. The stories and information shared here will link the past to the present. There is much to be learned and many memories to share so that all can see the true beauty of ....Laurelwood.

Saturday, May 14, 2011

Laurelwood Plantation Pound Cake

My aunts were great cooks. When it was a birthday, they would ask what our favorite cake was and we would tell them and they would make it for us. I vaguely remember a cake called a Ribbon cake, I think that was my brother Doug's favorite.  My brother Steve liked a German Chocolate cake. Me, well I just liked a plain pound cake!!! I still do!!!

Lemon Pound Cake with Mint, Berries and Cream
Photo from Southern Living Magazine
I have had so many requests for the recipe for my pound cake that I brought to the Laurelwood Family Gathering in April that I decided to post the recipe here and give my pound cake recipe a new name.  Here is the recipe! Make it and share it with someone.

Laurelwood Plantation Pound Cake
By Myra Campbell Phillips

6 eggs                                   ¼ tsp. salt
1 cup butter                          ¼ tsp. baking soda
3 cups sugar                         1 tsp. orange extract
1 8oz sour cream                  1 tsp. lemon extract
3 cups all-purpose flour       1 tsp. vanilla extract (must be real)
Leave butter out to soften and once it is soft cream butter with a mixer, then gradually add in the sugar. Add the eggs one at a time.  In separate bowl, sift the flour, salt, and soda.  Add flour to the mixing bowl of batter alternating with the sour cream, and ending with the flour. Add the extracts (I am a bit heavy handed with the extract because I like a lot of flavor, so it may be a tad more than a teaspoon of each.)  Pour batter into a greased tube pan that has been greased with butter and lightly floured.  Bake at 325 degrees for 1 hour and 20 minutes.

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