Kate's Best Pound Cake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 sticks (1/2 pound) butter
˝ cup Crisco
3 cups sugar
5 large eggs
1 teaspoon vanilla extract
1 teaspoon lemon extract
3 cups plain (not self-rising) flour
˝ to 1 cup milk
˝ teaspoon baking powder (3/4 teaspoon if the can has been opened for more than 2 months)
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Directions: |
Directions:Have all ingredients at room temperature before beginning. Sift the flour before measuring. In a large mixing bowl, cream together the butter, Crisco, and sugar. Add the eggs one at a time and beat together. Add vanilla and lemon flavoring. While beating, add flour and milk alternately, about 1/3 at a time. The exact amount of milk depends upon the gluten content of the flour, but you want a light, soft mixture – not stiff and not runny. Spray the inside of a tube pan with a release agent like Pam. Pour batter into tube pan and place in a cold oven. Set temperature for 325° F, and cook for 1 hour and 20 minutes. Check for doneness about 10 minutes before by inserting a wooden toothpick, which should come out clean, no batter adhering. Allow cake to cool about 10 minutes before removing from pan. |
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Number Of
Servings: |
Number Of
Servings:about 20 |
Preparation
Time: |
Preparation
Time:2.5 hours |
Personal
Notes: |
Personal
Notes: This recipe was given me by Duck, my oldest sister, many years ago, but we’ll not mention how many years that was. I believe that this is the same pound cake recipe our mother used, although it doesn't mention stoking the wood stove and adjusting the draft.
For those interested in such stories, my parents didn’t decide on the name Mary until my sister was several weeks old. Meanwhile, they had to call her something, and Daddy called her “My Little Duckie.” That stuck better than Mary, and she was called Duck until she was grown and married.
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