An old family recipe for an all butter pound cake. There are many pound cake recipes, but I've never found one I like better.
Preheat Oven: 350 Degrees F
Rack in middle oven
In an electric mixer, cream the butter and the Crisco. Add the sugar and continue to beat until all of the sugar crystals are dissolved. Mixture will not be grainy in appearance. Add the eggs one at a time and continue beating. Add the milk and continue beating. Sift the flour, salt and baking power and slowly add to the wet ingredents (butter, egg, milk). Continue to beat after each addition of flour. Add the vanilla extract last to the mixture. The cake batter shoud be very rich and thick.
Grease and flour a tube cake pan. Turn the pan upside down and tap to remove any excess flour. You may want to place a piece of parchment paper on the bottom of the cake pan.
Carefully pour the batter into the cake pan. Smooth the surface. Roll the pan to add just a small layer of batter all around the outside of the pan to help the cake rise.
Bake 1 Hour and 20 Minutes. Do not open the oven for at least 1 hour.
Let the cake cool in the pan before trying to remove. A thin knife may be used to cut around the outside of the cake to make sure the cake is loose.
I sometimes sift some 10X sugar on the top of the cake. This makes wonderful strawberry short cake by spooning fresh strawberries & sugar on top of a slice. Add whipped cream on top.
If you want a chocolate pound cake, add 4 tablespoons of cocoa with the dry ingredents.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (318g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 1067 | ||
Calories from Fat: 320 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 35.5g | 47 % | |
Saturated Fat 12.5g | 62 % | |
Monounsaturated Fat 13.1g | ||
Polyunsanturated Fat 6.6g | ||
Cholesterol 461.4mg | 142 % | |
Sodium 219mg | 8 % | |
Potassium 189.9mg | 5 % | |
Total Carbohydrate 175g | 51 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 174.1g | ||
Protein 16.6g | 24 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1067
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