Happy Anniversary to a Tried & True Couple

Earlier this week my cousin (in-law) told me that I was going to make a good mother, and that I already made a good wife. What a compliment, thank you Amanda.

As I already mentioned in my recent posting for my mom's birthday last week, I've learned so much from my mom and my dad. Not only in regards to being a well-rounded person, but also in regards to being a good partner in marriage. They've truly set the example for what a real, loving and supportive relationship looks like. Tomorrow marks their 33rd wedding anniversary. It's hard to believe they've been married that long, they don't seem old enough ; )

I'm incredibly grateful for their influence in my life, and for their warm acceptance of my own spouse. As Alex and I come upon our first year anniversary I hope that we can be a constant reminder to both of our parents of what those early years were like! It's always healthy to reminisce.

Congratulations on your incredibly journey together.

And let me segue into my excuse for baking this week. While I was at my parent's house last weekend we were talking about baking and my mom brought up THE Brown Sugar Pound Cake. It's a recipe from our church's cookbook (with frayed yellow pages, it might be even older than their marriage!)

The significance of this pound cake comes from it's owner. The recipe was submitted by Edith F. Clark. When my mom first moved to Cincinnati to teach she rented a room from Edith. This is part of the reason she came to Anderson Hills United Methodist Church and how my parent's story began.

So for my parent's anniversary and our Labor Day Weekend guests I'm going to throw together a Brown Sugar Pound Cake. I do remember this from my childhood, but it's been a while. And when I say throw together... I mean two hours of baking and two hours of cooling later...

BROWN SUGAR POUND CAKE

Ingredients:

• 1 c. white sugar
• 1 box dark brown sugar
• 1 c. Crisco
• 1 c. margarine
• 5 eggs
• 3 c. flour
• 1/2 t. baking powder
• 1/2 t. salt
• 1 c. milk
• 1 t. vanilla

Note: You can use 2 c. margarine instead of half Crisco and half margarine.

Preheat the oven to 275 degrees. Thoroughly grease and flour a 12 cup bundt pan. Cream sugars and shortening/margarine. Add eggs one at a time, beating thoroughly after each addition. Add vanilla. 

Stir in the dry ingredients alternately with milk. Pour into the pan, use aluminum foil around the top of the pan to discourage overflow. (I didn't have an issue with this, but typically my mom does). Bake for 2 hours. Let cool for 2 hours before removing from pan. 

My philosophy is that whenever there is something to celebrate there should definitely be food to go with it. Especially cake!