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Cheryl's Pound Cake Recipe

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This recipe for Cheryl's Pound Cake is from The Conrad 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:  
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 325º. 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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