"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Cheryl's Pound Cake Recipe

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

Contributor:  
Contributor:  
Dotty Bartek
Added: Tuesday, February 24, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 c. sugar
2 sticks butter (room temp.)
2/3 c. Crisco shortening
6 large eggs (room temp.)
3 c. all-purpose flour
1/2 tsp. baking powder
pinch of salt
1 c. half & half (room temp.)
1/2 tsp. vanilla extract
1/2 tsp. almond extract

Directions:
Directions:
Preheat oven to 325. In a large mixer bowl, cream butter, Crisco and sugar together on high for 7 minutes. While that beats, sift the baking soda, salt and flour and set aside. Add eggs (one at a time) to the creamed mixture. Alternate adding flour mixture and half & half. Stir in extracts and pour the mixture into a greased and floured 10" tube pan. Bake for 1 hour 15-20 minutes. (If using regular cake pans, the time will be less.)

 

 

 

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