For decades, Orphia Davis-Adams kept her pound cake recipe a secret — she never wrote it down, and when people asked her for it, she would give them a generic recipe out of a cookbook.
On holidays, she’d show up to family parties with a basket full of fresh pound cakes, which always seemed to spark a new round of speculation about the recipe. It wasn’t just the ingredients (a basic pound cake is flour, butter, sugar, eggs, vanilla and salt); it was the special baking method she used to give her cakes their perfect, buttery consistency.
In 2003, Davis-Adams died, leaving the recipe to her daughter, Orphialasertrella Adams-Taylor.
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