You all are getting some lagniappe here, lagniappe meaning (in case there are some readers out there who haven’t heard that word) a bonus…the bonus being a good recipe, a word you might not hear very often, and a little family reminiscing. 🙂
Now, I would hazard that many people know about lagniappe, but how many are familiar with the word “foundered”?
My father used this word a LOT and we, the daughters, still use the word today when the situation calls for it. So, what does it mean?
The way Daddy used the word “foundered” is this way:
“I ate so much of that fried fish and those hushpuppies that I got foundered.” Or, “if you keep eating that watermelon you’re going to get foundered on it.”
The meaning of the word “foundered” can probably be gleaned by the context in the above sentences. Simply put, “foundered” means you ate so much (often of a rich food) that you just feel blah, uncomfortable, kind of queasy, blechhh. You usually don’t end up throwing up or anything, you just feel like “I sure wish I hadn’t made such a pig of myself and kept on eating like a hog at the trough”. Probably the best cure for foundering is a ginger ale, maybe a Coke. After being foundered, next time you ate something later on in the day, it would probably be just some saltines, or soda crackers, as Daddy usually called them.
Well, being the driven and inquisitive person that I am, I thought “hmmmm…this word is so familiar to me, but I wonder if it’s in the dictionary?” And, wonder of wonders, it is.
founder: to disable (an animal) especially by excessive feeding
Since Daddy was a farmer and farmed crops and had cows and pigs (cattle and hogs? I vacillate between the two), this might be the source for him of using this word in referring to human overeating.
Or maybe it was a word that was common anyway in this rural area back in the 1920s and 1930s when he was growing up. Whatever, if we’re sitting around stuffing toasted pecans or boiled peanuts in our mouths like somebody’s going to take them away from us, one of the sisters will usually look at the other and say “you better quit eating so much, you’re gone get foundered, and it’ll be your own fault.” No sympathy here!!
Well, why don’t we just mosey on to the sweet bread recipe referenced in the post title? And, because I’ve spent so much time explaining “foundered”, let’s just present the recipe without any more yip-yap, as I say. Just a warning, though…if you eat too much of it and get foundered, it’s your own fault. Man! I got some Mrs. Hate-ness going on there! 🙂
SWEET OLIVE OIL QUICK BREAD
- 2 1/2 cups unbleached all-purpose flour
- 2 teaspoons baking powder
- pinch salt
- 1 cup sugar
- 2 eggs, lightly beaten
- 3/4 cup milk
- 1/2 cup extra-virgin olive oil
- 1/2 cup unsulfured sultana raisins
- grated zest of 1 lemon
- unsalted butter for loaf pan
- 1/4 cup pine nuts
Preheat oven to 350°F.
In a mixing bowl, stir together the flour, baking powder, and salt. Stir in the sugar. Add the eggs, milk, and olive oil, and beat well.
Toss the raisins in a little flour to coat them lightly. Add the raisins and lemon zest to the flour and egg mixture and stir to distribute evenly.
Butter and flour a loaf pan. Transfer the batter into the pan and smooth the surface. Sprinkle the top with pine nuts. Bake for 55 mintues, or until a thin skewer inserted in the center comes out dry. Let cool for a few minutes. Unmold and cool on a rack.
(www.epicurious.com from Desserts and Sweet Snacks: Rustic, Italian Style by Viana La Place)
I mix this bread by hand using a whisk (don’t over beat, no need to use mixer, just mix lightly) and use Bertolli extra light tasting olive oil, not extra-virgin olive oil. I’ve also substituted currants or dried cherries for the raisins/skipped the pine nuts or used almonds, and it’s really good if you sprinkle the top of loaf generously with powdered sugar when it comes out of the oven.
Foundered…you’ve been warned.
Granny was probably one of the very few people who could smoke and not get lung cancer or emphysema or anything mere weakling mortals would. You see, Granny was tough.
Her fingernails may have been just slightly yellow, and her Buick and little back porch may have always smelled of stale Winstons, but I’m guessing Granny’s sheer toughness repelled anything bad catching hold of her (“bad” being cancer or emphysema or such as that).
Or, was it her pound cake that formed a shield against ill health??
All I know is, she could have easily cooked a thousand pound cakes in her long life. I should know…there was usually one on the kitchen counter on Sundays for strawberry shortcake.
And what’s interesting about this to me is, Granny cooked only ONE pound cake recipe her entire life. It was a good pound cake, and it tasted the same year in and year out…a classic, if you will…but I’ve tried all sorts of pound cake recipes and enjoyed every minute of it. Furthermore, I’ve analyzed this recipe-trying trait in myself and have decided it’s very obvious that it comes down through my mother and my grandfather (Granny’s husband), in that the desire to try new things and be stimulated and curious and restless and have challenges both large and small comes from the mother and the grandfather, not from Granny.
Granny was even of temperament to the point of being functional, phlegmatic as described in the Russian tea story, and pretty much devoid of curiosity…therefore, one pound cake recipe. It would be a disservice to refer to her as “shallow”, but she certainly didn’t display her emotions. And all of that was all right, because she was Granny.
You see, Granny was about 5’3” tall, probably weighed 100 pounds, smoked Winstons until she was 93 (and only quit then when the cute young doctor told her she needed to), had a worm bed a.k.a. compost bed that was beyond superb, had Guillain-Barre syndrome in the 1950s and was in an iron lung machine, got hit in the head when she was 80 for her pocketbook in a Greyhound bus station bathroom on the way back from visiting older sister in New Orleans (I cried when I went to Granny’s house across the road to check on her as soon as she got back, but Granny didn’t cry), picked pecans up in the sleet in November at age 93 (bending straight over from the waist to pick them up), shot at cows with a BB gun when she said they were putting their hooves in the cow trough and messing up the water, chopped snakes’ heads off with a hoe, drove home from her mountain house, a 6-hour trip, at age 89…89!!!…all by herself with double vision and said “oh, I just shut one eye and then I would see only one car coming”, and lived to be almost 100.
Why be creative and curious when you can do all that??
WIthout further ado, here is Granny’s pound cake recipe. Frequently served with strawberries crushed up with a little sugar and whipped cream for…ta-da…strawberry shortcake. It should last close to a week before a little staleness might start creeping in, but—as we all know from reading so very many cookbooks—pound cakes tend to improve after the first day or two and get moister and moister and moister.
GRANNY’S POUND CAKE
1 2/3 cups sugar
2 sticks unsalted butter
2 1/3 cups sifted cake flour
5 large eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
Mix the standard way
Bake at 325 for 1 hour and 10 minutes in a greased and floured Bundt or tube pan
HATE POINT: I’m a little afraid of being bushwacked by a pound cake hit squad being sent after me, but…cream cheese pound cake and sour cream pound cake
LOVE POINT: loving that hopefully one gets such an interesting mix of character traits and personal quirks from all parts of the family gene pool that each individual will make his or her own unique way in this world, enjoy life to the hilt, and be thankful for their family heritage