"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Mrs. Mack's Pound Cake Recipe

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This recipe for Mrs. Mack's Pound Cake, by , is from The Robert S. Fouts Family and Friends Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Amy Burnette
Added: Thursday, May 14, 2009


1/2 lb. sweet cream butter, softened
1/2 cup shortening (Crisco)
3 cups sugar
3 cups Swan's Down Cake flour
1 tsp. baking powder
2 tsp. vanilla
1 cup milk
5 large eggs

Set butter out the night before making the cake. Grease an angel food or bundt pan with Crisco, then dust with flour. Preheat oven to 350

Cream together butter, Crisco, and sugar with electric mixer.

Sift the cake flour, then measure 3 cups. Mix with 1 tsp. baking powder, and sift a second time. Then, sift one more time.

Add vanilla to creamed mixture.

Add milk and flour mixture alternately to creamed mixture. Add eggs one at a time. Beat well, then pour batter into pan and bounce pan to remove air bubbles.

Turn oven back to 325 and place pan on high rack in oven. Bake one hour, DON'T OPEN DOOR! then 20-25 minutes longer.

Remove from oven and cool for several minutes. Run a knife along edge to loosen cake, and turn out onto a rack to cool.

Yield: 16 servings
409 calories, 20g fat, 4g protein, 55g carb, trace dietary fiber, 92 mg cholesterol, 173 mg sodium

Personal Notes:
Personal Notes:
This is a really old recipe, and tastes like you remember food tasting when you were little! The original directions were "cream forever, beat forever, cool a few minutes, edge, turn onto rack."
Don't worry about the calories--it's actually called POUND cake for a reason. Enjoy!




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