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| Aunt Johnnie's Pound Cake |
"This is a wet, very flavorful pound cake. Absolutely terrific simple or served with strawberries and whipped cream."
Ingredients :
- half 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
- three cups cake flour
Instructions :
| Prep : 30M | Cook : 12M | Ready in : 2H |
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- Preheat oven to three hundred ranges F (150 ranges C). Lightly grease and flour a ten inch Bundt pan.
- Cream shortening, butter and sugar until light and fluffy (for best consequences use an electric powered mixer). This will take some time. Add eggs one at a time, beating well after each addition. Beat in almond extract.
- Combine baking powder and flour. Stir into creamed aggregate alternately with the milk, beginning and finishing with flour. Pour batter into prepared pan.
- Bake in the preheated oven for 1 to at least one half of hours, or till a toothpick inserted into the center of the cake comes out easy. Let cool in pan for 10 minutes, then turn out onto a cord rack and cool absolutely.
Notes :
- Reynolds® Aluminum foil can be used to keep food wet, cook dinner it flippantly, and make easy-up simpler.
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