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.
