Brock’s Sweet Southern Friends and their cakes and puddings

One of the sweetest ladies in the world, Mrs. Kay Duran Stringfellow, is a mentor to me. As a high school French and Spanish teacher, like I have been for 13 years, I have relied on her for support and mentoring. She is retired now. She is a coach, and she is encouraging, and she is above all—a wonderful cook. She provided me two mouthwatering homemade pound cake recipes that I have included this week for you. You will want to clip these out and save for your files. Thank you so much Sister Kay! You are loved , and God bless you! I also have provided a sweet recipe from my friend Christy Jordan at Southern Plate. Her website is , and it is a great food blog and site. It is a pineapple pudding that is like a banana pudding, but there are pineapples in it. I have already gained 10 pounds just talking about all this. I hope you all enjoy! If you have any recipes you would like to send me, please send them to me. My e-mail is at the bottom of this article. Or please Facebook me too! Love you all ! Enjoy and enjoy , readers !!!

Sister Kay’s Orange Pound Cake

Note: My sweet friend and fellow Spanish teacher, and mentor, Mrs. Kay Duran Stringfellow, of Louisville, has provided me with this beautiful and delicious orange pound cake to share with you all in my journal article. It is not only moist, but it is pleasantly refreshing as well. I was privileged to have a huge slice of this mouthwatering dream dessert when I stopped in for a chat with her at her home. We talked about everything, mostly about food—and pound cakes !!! She is retired now and we all love her more than she will ever know.

3 cups sugar

6 large eggs

1 cup crisco shortening

3 cups flour (Swanns Down)

1 stick margarine

1 cup sweet milk

1 tsp. vanilla 1 tsp. lemon flavoring

2 Tbs. hot water

Icing: Juice of 3 oranges & one box confectioners sugar.

Cream sugar and shortening. Add 1 egg at a time. Add milk, salt, and flour. Dissolve soda in 1 tsp. vanilla and 1 Tbs. hot water. Add to batter and mix well. Bake 1 hour at 300. (maybe 5-10 minutes longer depending on how your oven bakes) Bake in bundt pan !! For the icing, mix orange juice and confectioners sugar & pour over cake while hot. Let set for 5 minutes. Turn out cake on a plate sprayed with Pam. Immediately turn the cake back up on your cake plate. Will make a pretty glaze !! Yummy…Yummy !!!

Sister Kay’s Fresh Lemon Pound Cake
Note: Mrs. Kay said that this pound cake was just as divine as the first orange pound cake ! Believe me, guys. Mrs. Kay Stringfellow is a very knowledgeable cook!  She cooks all the “good stuff”. This is her version of lemon pound cake! Yummy!

3 cups Cake Flour (Swans Down)

3 cups sugar

6 large eggs

1 cup Crisco shortening

1 stick margarine

1 cup sweet milk

1 tsp. vanilla

1 tsp. lemon flavoring

2 Tbsp. hot water


Half box confectioners sugar

3 Tbsp. of fresh lemon juice

1 Tbsp. of hot water

Sift flour once before measuring. Measure…Sift again. Mix oleo, crisco,& sugar. Add 2 Tbs. hot water. Beat 6 minutes !! Add eggs one at a time. Add milk, flour, lemon & vanilla. Grease Bundt pan & sprinkle with flour. Bake at 300 degrees for an hour. (Maybe 5-10 minutes longer depending on how your oven bakes). Turn out cake on a plate sprayed with Pam. Immediately turn cake back up on your cake plate. Glaze the top of the cake !! (not the bottom) To make the glaze, spoon over the hot cake. This should be a glaze…not an icing!! If it starts to look like icing, add another Tbs. of hot water. WOW GOOD !!!

Christy’s Vanilla Wafer Pineapple Pudding

Note:  My very good friend Christy Jordan from , is a foodblogger and cookbook author from Alabama, and she has made a name for herself and her recipes. This is one of her recipes that I had to include for you today.  Cut this one out for your future Easter lunches!

Half cup sugar

Third cup all purpose flour

3 egg yolks

2 cups milk

1 teaspoon vanilla

Dash salt

1 box Nabisco Nilla wafers

20 oz. can crushed pineapple, undrained


3 egg whites

Fourth cup sugar

Place egg yolks, milk, half cup sugar, flour, and salt in a medium saucepan over medium heat. Stirring constantly, cook until thickened – about 15-20 minutes. Remove from heat and stir in vanilla. Place half of wafers in bottom of 8×8 baking dish. Spread half of pineapple on top. Cover with half of custard. Repeat. Place egg whites in clean mixing bowl and beat with electric mixer until soft peaks form. Add sugar. Beat again until stiff peaks form. Spread over top of pudding and take care to make sure the meringue touches the sides all around. Place in 350 oven until top is lightly browned, about 15 minutes. Best if served warm.

Editor’s Note:  Brock W. Rogers is an experienced southern food writer, high school and university instructor, educator, European traveler, and a passionate lover of the culinary and pastry arts.  Find him on Facebook at Brock’s Bites-Southern Recipes.