Pound Cake (The Back Porch)
Ingredients
- 8 ounces unsalted butter softened
- 1/2 cup vegetable shortening
- 3 cups sugar
- 5 large eggs
- 3 cups cake flour
- 1/2 teaspoon baking powder
- pinch salt
- 1 cup whole milk
- 3 teaspoons vanilla extract
- 1 teaspoon almond extract
Instructions
- Presheat oven to 325 degrees. Grease one large tube pan with shortening
- and dust with flour. Cut a double layer of waxed paper to fit bottom of
- pan.
- Combine butter and shortening in mixing bowl and beat until creamy and
- thoroughly blended. Add sugar and continue to beat until light and
- fluffy. Add eggs, one at a time, beating thoroughly after each addition.
- Measure flour and baking powder, combine and sift three times. In a
- measuring cup, combine milk and extracts.
- Mix flour and milk into butter mixture alternately in three parts,
- beginning and ending with flour. Beat thoroughly after each addition.
- Pour batter in prepared tube pan and place in a preheated oven. Bake for
- approximately 1 1/4 hours or until cake tests done with a toothpick.
- Allow cake to cool in the pan for 20 minutes, run a thin knife blade
- around the sides, and life cake out on center post. Cool completely, then
- remove from center post. Serve at room temperature with fresh berries and
- whipped cream.
Notes
NOTES : I always use Crisco shortening and Swansdown cake flour. My mother uses only 1 teaspoon vanilla and no almond extract and an additional 1/4 cup milk. And I sometimes have to bake it a few minutes longer. Just watch and test.
Recipe By: The Back Porch Restaurant Cookbook, Ocracoke Island, NC
Serving Size: 12
Serving Size: 12
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