ALONG THE MISSISSIPPI: SARAH'S BUTTER CAKE IS STILL WINNING HEARTS

I am sharing with the readers of this column -- a 125-year-old family tradition -- the passing on of Sarah Lucresia's cherished butter cake recipe.

Sarah Lucresia Turner, the great-grandmother of Angie Holtzhouser, made her "Sweetheart Butter Cake" from a recipe brought to this country by her French grandmother.

Sarah Lucresia, a tall, slim, dark-haired French girl, won the heart of Charlie Turner, a short, round, blond Irishman, in 1900, with her delicious "Sweetheart Butter Cake."

Their treasured 30-year marriage produced eight beloved children. Sarah Lucresia died in 1930, but she walked in the heart and soul of Charlie Turner until his death in 1960.

Since this "Sweetheart Butter Cake" is my husband, Larry Joe's, favorite, I make it to remind him of who and what won his heart.

Sarah Lucresia's "Sweetheart Butter Cape" recipe was passed from Sarah Lucresia Turner to Ondeen Turner Mays to Tessie Mays Thompson, to Angie Thompson Potter Holtzhouser, and to Johnna Fourthman Potter -- the woman who walks in my son, Rick's heart -- so that it can forever be passed on to the next generation, to continue winning hearts.

Ellie Potter, our sixth generation, was born on Nov. 22, 1995. She, too, will one day win hearts with "Sarah Lucresia's Sweetheart Butter Cake."

When I make Sarah's butter cake, it adorns a cherished crystal fluted cake stand that belonged to Grandmother Sarah.

Sweetheart Butter Cake

I use an electric mixer when making this cake.

1 pound unsalted butter, at room temperature

2 cups sugar

7 eggs

1/4 cup heavy cream

1 teaspoon pure vanilla extract

3 cups self-rising flour

Preheat oven to 350 degrees.

1. Cream softened butter and sugar together.

2. Add eggs one at a time, beating well after each addition.

3. Add cream and vanilla, beating well.

4. Add flour one cup at a time, beating well. This makes a very thick batter.

5. Bake in large, well-greased bundt pan at 350 degrees for 15 minutes. Reduce heat to 325 degrees and continue baking for another 45 minutes, or until an inserted knife blade comes out clean.

6. Place bundt pan on cooling rack for 15 minutes; then loosen edges of cake with a sharp knife. Invert onto a large cake plate.

Cake can be served plain, iced or with fresh fruit.

Yield: 12 servings.

Angie Holtzhouser is author of Drop Dumplin's and Pan-Fried Memories ... Along the Mississippi. Her cookbook is available at local bookstores. In addition, it can be purchased through the mail at: Drop Dumplin's, P.O. Box 10, Lilbourn, Mo. 63862. The price is $19.95, including tax and shipping.