Granny's Pound Cake
This cake just gets moister as it sits! This is Granny's favorite, and I make it for her now that she is in a nursing home. Be sure to only use REAL butter; makes all the difference!
Preheat oven to 325 degrees and grease/flour a 10-cup tube pan.
2 sticks butter, softened to room temperature
1/2 c. shortening
3 c. sugar
1 c. canned milk
3 tsp. extract (can use 2 tsp. vanilla and 1 tsp. lemon extracts OR 2 tsp. vanilla and 1 tsp. almond OR your own combination)
3 c. sifted CAKE flour
1/4 tsp. salt
t/2 tsp. baking powder
Before you begin to mix this in a mixing bowl, sift the CAKE flour, salt, and baking powder in a separate, smaller bowl first.
In mixing bowl, cream butter and shortening. Add sugar; cream mixture well. Add eggs one at a time; beat well each time. Add the ALREADY MIXED dry ingredients ALTERNATELY with the canned milk, mixing well each time. (I add 3 LARGE spoonfuls of the flour mixture, mix well, then 1/4 c. of milk, mix well, etc, until all is gone.) Beat until very smooth. Add extract(s) and mix well. Pour into greased and floured tube pan; bake for 1 hr. or 1 hr. and 15 minutes, until toothpick inserted in center comes out clean.
Remove from oven; let cool for 10 minutes at room temperature. Invert onto cake plate and let cool until ready to eat.
Delicious by itself, or served with fruit and/or whipped cream.
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