I’m truly grateful for this day of giving thanks. I have so many things for which I am grateful: starting with my family and friends. They are real blessings in my life and I am grateful to be a blessing in theirs.

I am grateful to live in a country that has freedom of expression as one of its hallmarks. While there have been and still are challenges to many political expressions, by and large, we live in a free country where people are encouraged to be judged by the content of their character.

I was talking with my older son about writing a Thanksgiving column and he said I should give thanks for President Barack Obama’s re-election. I agree with that sentiment. I am very grateful for that.

I was at Rotary Club on Monday and the head of Habitat for Humanity spoke to us about gratitude. One of the many things he said was that having gratitude without sharing is like wrapping a beautiful present without giving it.

I really liked that thought and tried to tweet it at the time, but couldn’t get a signal out of the room. You may feel free to tweet it for me. Let me know and I’ll follow your tweets. Besides, @ADWnews, my twitter handle is @adwnewswoman.

As I thought more about the spirit of the day – eating and visiting with family and friends – I decided to use this space to share a favorite family recipe. In fact, it is my assignment for our dinner with my Goddaughters and their families.

The recipe is one that I first got from my second husband’s Aunt Ruth, may she rest in peace. It was later augmented by my cousin “Poochie” on one of her visits from Philadelphia for one of our grandmother’s birthday celebrations. I now call it “Aunt Ruth’s Poundcake with Cousin Poochie’s Surprise.”

And here it is for you:

Preheat your oven to 350 degrees, and butter and flour a bundt cake pan.

Sift together 3 cups of flour, ½ teaspoon baking power, ½ teaspoon salt and 1 teaspoon of ground mace. In another bowl, soften (or melt in the microwave) 2 sticks of butter and one stick of margarine (the margarine makes for a lighter cake instead of 3 sticks of butter). Add three cups of sugar, five eggs and 1 teaspoon of vanilla extract. Add the flour mixture to the butter/sugar/egg mixture along with one cup of milk. Blend well. I use a hand mixer. Then pour into the prepared bundt cake pan and cook for one hour. Let it cool on top of the stove for about 10 minutes before turning out onto a cake platter.

That’s it. Serve it with vanilla ice cream and you have one of the best desserts I’ve ever had. Happy Thanksgiving!

M. Alexis Scott is publisher of Atlanta Daily World.

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