This pound cake truly is the best pound cake you will ever taste. Hope your family loves this recipe as much as my family does. Try it and let me know how you like it.
Pound Cake
3 1/2 c. cake flour
3 c. sugar
1 c. milk
1 c. Crisco shortening
5 lg. eggs
2 sticks of butter
2 1/2 tsp. vanilla
If you do not have cake flour, you can use all purpose flour but it just will not turn out as well. Just FYI, cake flour is made predominantly of soft wheat. Its fine texture and
high starch content make it ideal for making tender cakes, cookies,
biscuits, and pastries that do not need to stretch and rise much.
Preheat the oven to 325 degrees. Mix all the dry ingredients together in a large mixing bowl. Soften the margarine and add it in, along with the Crisco, milk and vanilla. Beat in eggs one at a time. Grease and flour a bundt pan and a regular sized bread pan. Pour the batter into the pans and bake for 60 minutes.
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| This is the pound cake cooked in a bundt pan. |
This recipe will make one bundt style cake and one cake made in a bread pan. For some reason, I think the one made in the bread pan always tastes better. Go figure.
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| A perfect slice of pound cake made in a regular bread pan. |
Be sure to check out my recipe for Angel Food Cake that is made in a regular bread pan and not a tube pan. So good!
