A delicious, moist pound cake.
Bring all ingredients to room temperature.
Cream the shortening, butter, sugar, and salt very well. Add eggs, on at a time, beating well after each addition. Add flour alternately with milk, mixing well after each addition. Mix in extract. Turn into a greased and floured tube or bundt pan.
Put in a COLD OVEN set to 325 degrees.
Bake approximately 1 1/2 hours. Do NOT open the door of the oven for at least the first hour. The cake is done when a toothpick comes out practically clean, and the cake is just starting to pull away from the sides of the pan. Cool in the pan on a wire rack for 10-15 minutes, then invert onto a serving plate to finish cooling. The flavor develops best if made the day before serving.
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Serving Size: 1 Serving (197g) | ||
Recipe Makes: 12 | ||
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Calories: 798 | ||
Calories from Fat: 430 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 47.7g | 64 % | |
Saturated Fat 25.4g | 127 % | |
Monounsaturated Fat 14.9g | ||
Polyunsanturated Fat 3.4g | ||
Cholesterol 438.3mg | 135 % | |
Sodium 334.5mg | 12 % | |
Potassium 164mg | 4 % | |
Total Carbohydrate 79.4g | 23 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 78.4g | ||
Protein 14.7g | 21 % | |
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: 798
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