BCL - Aunt Johnnie's Pound Cake You Have To Try
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| Aunt Johnnie's Pound Cake |
"This is a moist, very flavorful pound cake. Absolutely wonderful plain or served with strawberries and whipped cream."
Ingredients :
- 1/2 cup shortening
- 1 cup butter
- 2 1/2 cups white sugar
- 5 eggs
- 2 teaspoons almond extract
- 1 cup milk
- 1/2 teaspoon baking powder
- 3 cups cake flour
Instructions :
| Prep : 30M | Cook : 12M | Ready in : 2H |
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- Preheat oven to 300 degrees F (150 degrees C). Lightly grease and flour a 10 inch Bundt pan.
- Cream shortening, butter and sugar until light and fluffy (for best results use an electric mixer). This will take a while. Add eggs one at a time, beating well after each addition. Beat in almond extract.
- Combine baking powder and flour. Stir into creamed mixture alternately with the milk, starting and ending with flour. Pour batter into prepared pan.
- Bake in the preheated oven for 1 to 1 1/2 hours, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Notes :
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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