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

Double Vanilla Pound Cake Recipe

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This recipe for Double Vanilla Pound Cake is from The Ronnie Family Cookbook , 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:  
1/2 cup Crisco
2 sticks butter
3 cups sugar
1/4 teaspoon salt
5 large eggs
1 cup evaporated milk (or 1 small can plus enough water to make 1 cup)
3 cups cake flour
2 Tablespoons Watkins Double Vanilla (yes, tablespoons)
Directions:
Directions:
Cold oven, set to 325°F (Do not preheat oven)
Greased and floured tube pan, bundt pan, or two loaf pans

Cream first four ingredients very well.
· Add eggs, one at a time and blend well after each.
· Add flour alternately with milk, mixing to combine after each addition.
· Stir or mix in Vanilla extract.
· Turn into prepared pan

Put IN A COLD OVEN set to 325° Bake approximately 1 1/2 hours - Do not open the oven door for at least the first hour. The cake is done when toothpick comes out practically clean and/or cake is just beginning to pull from the sides of the pan. Cool in pan on rack 10-15 minutes before turning out to finish cooling.

The flavor develops best if made the day before serving.
If desired, sprinkle with powdered sugar when cool.
Personal Notes:
Personal Notes:
This recipe won 1st Place in the pound cake division at the Los Angeles County Fair in 2002. It may seem like you are using alot of vanilla, but it gives a rich flavor.

 

 

 

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