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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Blue Ribbon Pound Cake Recipe

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This recipe for Blue Ribbon Pound Cake is from Malloch Cooks!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsweetened cocoa powder
1/2 cup shortening
1 cup butter, softened
3 cups sugar
5 eggs, room temperature
1 teaspoon vanilla extract
1/2 cup milk
3/4 cup buttermilk

Directions:
Directions:
Preheat oven to 325 degrees (F)
Generously grease and flour a 10-inch tube pan.
Sift flour, baking powder, salt and cocoa powder into a medium-sized bowl. In a large bowl, cream shortening and butter to blend; gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add vanilla. Alternate flour mixture, milk and buttermilk, beating until batter is smooth and well-blended. Pour batter into prepared pan.
Bake in preheated oven 75 minutes, or until a wooden toothpick inserted into center comes out clean. Cool in a pan on a wire rack 15 minutes. Invert on serving plate.
Cool completely before serving.
Makes: 1 10-inch tube cake.

Personal Notes:
Personal Notes:
This was a Blue Ribbon winner at the Big Fresno Fair for Becky Cinema of KYNO-1300 and Bill McEwen of the The Fresno Bee. They used it for the 2009 Men Who Cook fundraiser for the Fresno Art Museum. Enjoy!

 

 

 

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