"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Coconut Almond-Butter Pound Cake Recipe

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This recipe for Coconut Almond-Butter Pound Cake, by , is from The Hemphill Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Original Source Unknown
Added: Sunday, June 22, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 Stick Butter (room temperature)
1 Stick Margarine
1/2 Cup Shortening
5 Eggs
2 1/2 Cups Sugar
3 Cups Cake Flour
1/2 Teaspoon Baking Powder
1 Cup Milk
1 Teaspoon Vanilla (not imitation)
1 Teaspoon Butter Flavoring
1 Teaspoon Almond Flavoring

COCONUT-BUTTER-ALMOND ICING (double recipe):
2 Pounds 10x Sugar - Sifted
2 Cups Crisco
4 Tablespoons Milk
1 Tablespoon Almond Flavoring
1 Tablespoon Butter Flavoring
1 Tablespoon Coconut Flavoring
Mix. Put on after cake is cool.

Directions:
Directions:
Cream together butter, margarine, shortening and sugar.
Add eggs one at a time, beat until fluffy.
Add baking powder to flour and flavorings to milk.
Add flour alternating with milk (1/3 flour, 1/2 milk, 1/3 flour, 1/2 milk,1/3 flour).
Put in oven set at 325 degrees. Bake 1 hours.
Cool about 10 minutes then turn out onto a cake rake.
Frost when completely cooled.

 

 

 

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