"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Crisco Pound Cake Recipe

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This recipe for Crisco Pound Cake, by , is from The Willie Ruth Forrester and Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Willie Ruth
Added: Sunday, December 31, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 c. sugar
2 c. white lily plain flour
1 c. crisco
6 large eggs
1 tsp. salt
2 Tbsp. lemon juice
1 Tbsp. vanilla

Directions:
Directions:
Measure sugar and salt and flour (sift then measure) and Crisco into mixer bowl. Add eggs and beat on low speed until blended, then on high speed until mixture is smooth. Scrape sides of bowl often. Add lemon juice and vanilla. Beat until well blended. Pour into wax paper lined tube pan and bake at 350 for 1 hour and 15 minutes.

Personal Notes:
Personal Notes:
DO NOT OPEN OVEN FOR THE FIRST HOUR--the cake WILL fall.

 

 

 

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