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Best Ever Pound Cake

Author/Submitted by:
Servings: 8
Categories: Cakes / Desserts

1  cup  Butter
1/2  cup  Soft shortening
3  cups  Sugar
5    Eggs
3  cups  All-purpose flour (Mama
    Always used Gold Medal)
1  teaspoon  Baking powder
1/8  teaspoon  Salt
1  cup  Milk
1  teaspoon  Each vanilla and lemon
    Extract (Mama always
    Substituted almond
    For the lemon)

Cream butter, shortening and sugar until very light and fluffy. Then add eggs, one at a time until very creamy. Blend in flour, baking powder and salt mixture alternately with milk in small amounts, beating well after each addition. Blend in flavorings. Turn into greased and floured 10-inch tube pan. Bake in preheated oven 350 degrees 1 hour. Turn off oven heat and allow cake to remain in oven 15 minutes longer. (Or place cake in cold oven, set temperature to 300 degrees and bake 1 hour 40 minutes.) Cake is done when cake tester inserted in center comes out clean. Cool 10-15 minutes in pan on cake rack, then remove from pan and finish cooling on rack. Delicious as is, dusted with confectioners sugar, or frosted with 7-minute icing.

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