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Colonial Pound Cake Recipe

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

Contributor:  
Contributor:  
Diane McElmury
Added: Saturday, November 3, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 cups sugar
1/2 cup shortening
1/2 cup butter, softened
5 large eggs
1/2 cup milk
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 cups flour
1/2 teaspoon salt

Directions:
Directions:
Spray a 12 cup Bundt pan with non stick cooking spray with flour. In a large bowl with an electric mixer, beat the sugar, shortening, and butter until creamy. Add eggs, one at a time, beating well after each addition. Add milk, vanilla and almond extract. beating to mix well. In a small bowl, sift together flour and salt. Gradually add to sugar mixture, beating to mix well. Spoon batter into prepared pan. Bake 1 hour and 10 - 15 minutes at 300. A wooden pick inserted in the center comes out clean. Loosely cover with aluminum foil the last 20 minutes of baking to prevent excess browning. Invert on a platter and sprinkle with powered sugar.

Personal Notes:
Personal Notes:
You can also use this cake to make a trifle.

 

 

 

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