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Posted by: Natalie Brown, August 6, 2009 in Ask the Test Kitchen

Q. I have had a recipe for Pound Cake that is from February 2000 issue.  I have been intimidated to try it, but bit the bullet a couple of weeks ago.  It was a hit!!  All I took home was crumbs and my cake carrier.  Thanks, Southern Living for giving me confidence to make a Southern tradition.

 
Also, I have a real problem!!  My mother used Red Band flour until she quit cooking, and I the same.  I have since learned that it has been discontinued.  What flour do ya'll use in the test kitchens at Southern Living?  I tried KIng Arthur flour on my chocolate cake receipe several years ago.  If I had dropped it on the floor, it would have gone all the way to China and beyond.  With Red Band flour, the cake was light  and springy; with King Arthur, it was flat and hard as a brick.  Any suggestions will be greatly appreciated. Cecil A.

 

Pound-cake-sl-1152925-lA.White Lily flour is the hands-down winner from our staff.

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Comments

I love pound cake!! This tip will certainly help!

Posted by: Claire | 08/06/2009 at 01:16 PM

Hi Cecil,

I use White Lily for all of my baking, and am very happy with the results. I’ve also used Adluh (http://www.adluh.com/), which can be purchased online, with great results. Hope that helps!

Posted by: Ashley Leath | 08/07/2009 at 06:54 AM

Red Band flour was a "must" with my family (grandmother, mother, aunts, and cousins) when we made our pound cake. I have used nothing but Red Band flour for many years. I tried Pillsbury flour last week and and the cake did not rise and the coloring was dark outside.

Posted by: Mary C | 12/30/2009 at 07:38 AM

I too used to have this great pound cake recipe, however in my last move I mispaced it. Where can I get another copy of the recipe?

Posted by: Ross | 02/15/2010 at 11:16 AM

My mother has used Red Band flour forever. She especially used it in her pound cakes (We only brought crumbs back home). Why on earth was it discontinued!? We've tried Gold Medal....no luck. I see from other posts that King Arthur and Pillsbury are'nt the ones to use. I've never heard of White Lily. I'm in Southeastern NC. HELP!

Posted by: Pat Jones | 02/23/2010 at 06:46 AM

Please bring Red Band Flour back to the South. My baking has been down hill every since.Do they still make it? I have a wedding cake coming up the first of May.
What will I do? HELP!!!!

Thanks,

Mitsy

Posted by: Mitsy Foxworth | 03/01/2010 at 01:16 PM

My Mother also used Red Band and so have I. Has it been discontinued and if so please

bring it back. There is no other replacement for it. If I can special order it please let me know where.

Posted by: Sandra P | 03/08/2010 at 11:13 AM

Red Band Flour has been discontinued. White Lily (recommended by the Southern Living Test Kitchens) is the one to try. We tried it and YES, it works as well as Red Band. I found it at Walmart, Food Lion, and Piggly Wiggly Grocery depts.

Posted by: Pat Jones | 03/11/2010 at 09:43 AM

I had a small business going with my pound cakes made with Red Band flour...Since they discontinued Red Band by business is a flopp just like my cakes....I tried White Lilly and beleive be its not the same...Please bring Red Band Flour back or give me a subsitute brand that really works. I also tried King Authur, Pillbury & Martha White....not the subsitute I need. HELP!

Posted by: Sheron | 03/13/2010 at 07:42 AM

I am so disappointed to find out that Red Band Flour is no longer being produced. I will try White Lily Flour BUT would like to know that it will give the same results before I waste ingredients and my time.

Posted by: Peggie | 03/17/2010 at 06:58 PM

I too was a user of Red Bank Flour. My mother used it all the time, and I did until I could not find it any more. I, too, have not found anything to take its place. Please bring it back. Thank you.

Posted by: Brenda Swanson | 04/15/2010 at 10:11 AM

There is no substitute for Red Band Flour. My mother and grandmother used it until they died. That is the only flour I used for making biscuits. Only made biscuits once since Red Band was discontinued.Please bring it back.

Posted by: Barbara | 04/20/2010 at 04:51 PM

My mother used nothing but Red Band until she died. She taught me at a young age to bake - biscuits and cakes - and she insisted on Red Band flour. She made the best pound cake I have ever put in my mouth, and I have been told I did the same. Since Red Band was removed, I can't make a discent biscuit or cake. I have tried White Lily and Gold Medal. Neither is a substitute for our Red Band. Please give it back to us.

Posted by: Shelby Hayes | 04/22/2010 at 08:36 AM

Sounds great. I just bought a flat of strawberries that need a bed to lie on. Thanks.

Posted by: Susie | 05/02/2010 at 12:50 PM

please bring Red Band flour back. That is the only flour I used for my pound cakes. I have been looking at every store hopeing to find it. Its just now that I find that its no longer available.

Posted by: betty seigle | 05/28/2010 at 06:12 AM

I would like to know why red band flour was discontonued (went away).Can or will someone please tell me?

Posted by: Noel Hughes | 05/29/2010 at 06:55 AM

Get over people no sub is as good as the original.
So lets go someplace other than general mills and see what we can find.

Posted by: Noel Hughes | 05/29/2010 at 07:54 AM

My Grandmother(Gran),Aunts, Sisters,and Cousins were always told to use Red Band flour.I have had no luck with my pound cakes since they took it off the market. I too would like to see them bring it back.So good to see others have the same problem with other flour.

Posted by: Terry Anderson | 09/06/2010 at 07:25 AM

please do not share my email adress.
what brand of flour has whey in the ingredents as I understand that is what made Red Band different, just wish I could still get RB.
Hope you will respond to this. thanks

Posted by: faye johnson | 09/22/2010 at 01:34 PM

PLEASE bring RED BAND back my pound cakes are not the same and I have tried all the other

Posted by: THEDA BARTLEY | 11/23/2010 at 07:44 AM

I have really missed using Red Band Flour....I have been using White Lily Flour, but still have not found it to be what Red Band was. My mother in law used it forever, and that's how I got introduced to it. My pound cakes haven't been the same w/out my old reliable Red Band.....wish they would bring it back.

Posted by: Pam | 11/27/2010 at 05:40 PM

I had no idea that flour varied so much from brand to brand. I think my mom used...Gold...something or other? I'll have to take a peek the next time I'm over there.

Posted by: captive insurance companies | 01/04/2011 at 11:37 AM

My mother have used Red band flour for years, and just the other day she made a pound cake and a red velvet cake with Pillsbury flour and both of the cakes are not worth eating, please bring back RED BAND FLOUR!!!!. P.S. Martha White and White Lily is not the answer at all.

Posted by: Timothy Clowney | 01/12/2011 at 05:38 PM

Daily Bread Flour is the best you can use. It is still made the old fashion way. It is flour like your grandma used to use. White lilly is mass produced like most other flours and is not of the same quality. Daily Bread Flour is the best you can use for baking.

Posted by: libby | 01/29/2011 at 03:34 PM

That is the only flour I used for my pound cakes. I have been looking at every store hopeing to find it.

Posted by: ClubPenguinCheats | 03/29/2011 at 01:44 AM

I have made sour cream pound cakes for years with Red Band Flour. They are not the same with any of the other brands. Would like to have Red Band back.

Posted by: Ann Setzer | 06/13/2011 at 06:53 PM

Call the Smuckers Co. at 1-800-595-1380 and tell them We Want Red Bank Flour back!! I am calling! I have not found one that even compares to it. Not even White Lily.

Posted by: Roxie | 08/15/2011 at 06:06 PM

RED BAND FLOUR

Posted by: Roxie | 08/15/2011 at 06:07 PM

Red band was the only flour I used& like. I have tried White Lily,Gold Medal, Southern Biscuit & other brands they just do not measure up to Red band. Please bring it back.

Posted by: virginia parrish | 12/14/2011 at 05:14 PM

There is NOTHING like red band flour out there! I have tried them all and they just don't compare. My biscuits ( that were raved about) just are not the same. It seems to me that everyone loves southern cooking so why would they stop making our kind of flour? If my Mama were still alive she would be outraged as every southern woman KNOWS that Red Band was the only flour to use. Please Smucker family bring back our Red Band!

Posted by: beth | 02/29/2012 at 07:23 PM
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