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"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Nana's Iced Pound Cke Recipe

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This recipe for Nana's Iced Pound Cke is from A Cookbook for My Girls: The recipes you grew up with, 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!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
Cake:
1 C (2 sticks) unsalted butter at room temperature, plus more for the pans.
1/2 C Crisco
3 C Granulated sugar
5 large eggs
1/4 C whole milk
1/2 C sour cream
2 tsp vanilla butter and nut flavoring
3 C self rising flour

Glaze:
2 C powdered sugar
1 tsp vanilla extract
3 T whole milk

Directions:
Directions:
Preheat the oven to 325. Grease a 10" bunt pan.

Make the cake: Using an electric mixer, beat the butter, shortening, and granulated sugar until smooth and pale. Add the eggs, one at a time, mixing well after each addition. Whisk together the milk, sour cream, and vanilla butter and nut flavoring. Alternate adding the four and the milk mixture, starting and ending with the flour and mixing until just combined. Do not overmix.

Pour the batter into the pan and bake until golden brown and cake tester or toothpick inserted into the center of the cake comes out clean. About 1 hour and 15 minutes. Let cool in the pan on a wire rack for 15 minutes before inverting the cake onto the rack and removing the pan. Let cook completely.

Mix the glaze. Whisk together the powdered sugar, vanilla extract and milk until smooth. Oour over the cake and let set before serving.

 

 

 

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