"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Carolina Pound Cake Recipe

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This recipe for Carolina Pound Cake, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Martha Long Blackburn
Added: Monday, June 25, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 c. sugar
5 eggs
1/2 c. Crisco shortening
1 t. almond flavoring
1/4 t. baking powder
3-1/4 c. all-purpose flour
2 sticks margarine
2 t. vanilla extract
1 c. milk
1/4 t. salt

Directions:
Directions:
(I use vanilla butternut flavoring 1 T. instead of the other flavorings). Have eggs and margarine at room temperature. Cream sugar, shortening and margarine. Add eggs one at a time; beat after each addition. Add salt and baking powder to flour; mix well. Add flour and milk alternately with last addition being flour. Bake in tube pan that has been greased and floured at 350 for 1 hour and 10 minutes.

Personal Notes:
Personal Notes:
This cake recipe came from Albany, Ga., from a salesman by the name of Jerry Doyal. Jerry serviced our stor for many years. Blackburn's Grocery in Mt. Pleasant, Florida. His church was the First Baptist in Albany. The recipe was published in their church cookbook by Shirley Smith. I've sold over a hundred cakes plus gave that many away. This is a family favorite.

 

 

 

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