We had an unusual mix of requests a couple of weeks ago and now, some interesting responses and recipes have followed.

Gwendolynne Y. Frazier of Moncks Corner was looking for two old cake recipes: one for a pound cake that appeared in this newspaper circa 1976, that she thinks had "Peggy" in the name. Secondly she asked for a "poor man's butter cake."

I'm not sure we hit the bullseye, but we did get some older recipes to share.

First, allow me to wax about pound cake, a longtime favorite in the South. Named for its ratios - traditionally 1 pound each of flour, butter, eggs and sugar - it's simply delicious. Rich but not heavy, sweet but not overly so, accommodating to flavorings, a fine stage for fresh fruits and whipped cream or custard sauces, yet it can stand just fine on its own, thank you very much. There are iced and glazed versions but in my view, no gilding is needed.

You can enjoy a slice for dessert after dinner and even for breakfast the next morning - toasting is recommended. Goes especially well with a fresh cup of coffee or tea.

One older recipe comes from Joyce Davis of Charleston. She writes, "This was my grandmother's and my mother's favorite recipe. It is not as large as most current recipes and is baked in the tube pan that is solid (not with removable tube insert). Of course they did not have Baker's Joy!"

Pound Cake


2 cups sugar (sifted)

1/2 pound butter

2 cups plain flour, sifted 3 times

5 eggs


Preheat oven to 325 degrees. Spray pan with Baker's Joy.

Cream together sugar and butter. Add flour and eggs alternately to sugar mixture and beat together as quickly as possible.

Pour batter into pan. Bake for 1 hour and 10 minutes. Do not peek.

Terri Whiteman of Summerville shares an old family recipe for pound cake with walnuts. "My mother made this cake every Christmas from the late '50s on. Today my sister has taken on the duty. As she lives in California, the cake now arrives by mail. Over the years we have experimented with other ingredients such as coconut with good success."

125-Year-Old Walnut Pound Cake


1/2 pound butter, at room temperature

1/2 cup shortening

3 cups sugar

5 eggs, at room temperature

1 teaspoon vanilla extract

3 cups all-purpose flour, divided use

1 cup black walnuts, chopped fine

1 teaspoon baking powder

1 cup cream


Preheat oven to 325 degrees.

Cream butter and shortening. Add sugar, beat well. Add eggs, one at a time, beating well after each. Add flavoring and beat.

Mix 1/4 cup flour with the nuts.

Mix baking powder into the remaining flour and add to the wet mixture alternately with cream, starting and ending with flour. Fold in nuts.

Bake in a large greased and floured tube pan for 1 hour and 20 minutes. Do not open oven during the first hour of baking.

Peggy Cooper was another reader who responded to Gwendolyn's requests. "Attached is a copy of the Poor Man Cake recipe you asked for. I am pleased to share this real life, much-used recipe. ... My mother-in-law, Lura Cooper, clipped this recipe from the Johnson City, Tenn., Press Chronicle in the early 1930s. My husband and I included this recipe in a family cookbook we compiled in 1994. So, it is an old tried-and-true favorite. For my modern taste, I use a bit more milk and a smaller pan for a thicker cake."

Poor Man's Cake


1/4 cup butter

1 cup sugar

1 large egg

1/2 cup milk

1 teaspoon vanilla or lemon extract

12/3 cups self-rising flour


Preheat oven to 325 degrees.

Cream the butter and gradually add the sugar and egg. Add the milk and extract. Stir in flour until it is well-blended. Grease a 9x13-inch baking pan. Pat the mixture in the pan and bake for 30 minutes or until light brown. This may be eaten hot or cold. Serve with any fruit preferably peaches or any kind of berries.

Carol Dotterer of James Island also sends a version of butter cake that she got out of "Quaker Flavors."

Butter Cake


1/2 cup butter

1 cup sugar

1 teaspoon vanilla extract

2 eggs

2 cups sifted unbleached flour

1/2 teaspoon salt

3 teaspoons baking powder

2/3 cup milk


Preheat oven to 350 degrees.

Cream butter and sugar until light and fluffy. Add vanilla and eggs; beat well, until light in color. Add sifted dry ingredients alternately with milk, beginning and ending with flour. Mix well but on lowest speed of mixer, just until all is mixed. Bake in two 8-inch round pans greased and lined with waxed paper.

Meanwhile, Sharon Cook of Charleston asked about non-tomato-based pasta toppings for different kinds of pasta, both hot and cold.

Marne Rummler answered her call with this recipe from "Gourmet's In Short Order" cookbook. "This is great in the summer or winter, but in the summer, I have lots of mint in my garden. I have doctored the recipe a little."

Fusilli with Carrots, Peas and Mint

Serves 2, can be multiplied easily


3/4 cup fresh bread crumbs (whirl a piece of bread in your food processor)

2 tablespoons olive oil, divided use

1 large chopped clove of garlic or 1/2 cup chopped shallot

11/4 cups grated or julienned carrots

3/4 cup chicken broth

1 cup frozen peas

1/4 cup heavy cream

Salt and pepper to taste

1/2 pound cooked fusilli or other pasta

1/4 cup fresh mint, chopped


In a skillet cook the bread crumbs in 1 tablespoon of the oil until they are golden brown and crisp. Transfer them to a bowl.

In the skillet cook the garlic or shallot in the remaining oil over medium heat until soft; add carrots and broth and simmer for 3 minutes. Add the peas and cream and cook for another couple of minutes, adding salt and pepper to taste. Simmer until the liquid is reduced by about a fourth. Stir in the mint. Pour over the drained pasta and top with the crunchy bread crumbs.

Note: The peas can be substituted with chopped zucchini or broccoli.

Another request came in a phone call from Patsy Richards of Jedburg. She remembers making a "real easy" ice cream while growing up in an Air Force family and moving around. She recalls it having lemon juice, orange juice and vanilla.

Carol Ann Smalley of James Island emailed, saying "This recipe was given to me by a friend at least 40 years ago and was a favorite of my family, back in our ice cream churning days in Tennessee."

Six Three's

Mix together:

3 cups sugar

3 cups cream (part half and half)

3 cups milk

Churn the above until almost frozen.

Blend, then add:

Juice of 3 lemons

Juice of 3 oranges

3 bananas

Churn until frozen. Enjoy!

Who's got the recipe?

From Tracie Collins: "I was just having a serious craving for the Shrimp Savannah that Garibaldi's (restaurant) used to serve. Any chance someone has the recipe?"

Elsie Clees of James Island writes, "I really enjoy the Cracker Barrel, especially on Saturdays when they have their chicken tenders over rice ... and I wonder if any of your readers can come up with this recipe. They usually make it over wild rice now, but they have had it over white rice and both are good. I would even like a similar recipe for this, maybe made with canned soup, which would make it easier to prepare."