"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Tropical Pound Cake Recipe

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

Contributor:  
Contributor:  
Suzanne Dupree
Added: Tuesday, December 16, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 cup butter, softened
1/2 c. butter flavored shortening
3 cups sugar
5 eggs, beaten well
3 cups flour
1/2 tsp. baking powder
1 cup whole milk
1 tsp. of the following extracts: coconut, lemon, orange, vanilla
1 Tbsp. of rum extract

Directions:
Directions:
Preheat oven to 325. Grease and flour a 10" tube pan or 3 loaf pans. In a small bowl, combine flour and baking powder- set aside. In a measuring cup, combine milk with all of the extracts- set aside. In a large mixing bowl, cream butter, shortening and sugar until light and fluffy. Add eggs and beat until smooth. Beat in flour mixture alternately with the milk mixture, beginning and ending with the flour mixture. Spoon mixture into the prepared pan. Bake a 1 1/4 to 1 1/2 hours at 325 (or until cake tests done). Cool in pan on a wire rack for 10 to 15 min. before turning out onto a wire rack. While the cake is cooling, make glaze. Place waxed paper under the wire rack to catch any glaze that drips. Spoon glaze (see following recipe) over top of hot cake and then cool completely.

 

 

 

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