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

Coconut Pound Cake Recipe

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

Contributor:  
Contributor:  
Judy Shadden
Added: Thursday, October 23, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup of Criso
2 sticks of Oleo
3 cups Sugar
5 Eggs
3 cups Flour
1/2 tsp. Baking Powder
1 cup of Milk
1 tsp. Rum flavoring
1 tsp. Coconut flavoring

Glaze:
1 cup Sugar
1/2 cup plus 1 tblsp. water
1 tsp. Almond flavoring

Directions:
Directions:
Pre-Heat Oven to 325, have all ingredients at Room Temp. Use a Bunt or Tube Pan. Cream Crisco, Oleo, Sugar; add Eggs one at a time and add alternating Flour Mix and Milk, beginning and ending with Flour; add flavoring. Bake 1 1/2 hours in greased and Floured Pan. DO NOT OPEN OVEN DOOR!! Remove from Oven and while hot make Glaze and pour over Cake, leave it in the Pan until cold.

Glaze:
Bring to a rolling boil. remove from heat immediately and pour over Cake

Personal Notes:
Personal Notes:
In Honor of Anna Gillit

 

 

 

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