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"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher

Betsy's Pound Cake Recipe

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This recipe for Betsy's Pound Cake is from Sisters of The Traveling Bracelet, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


1/2 cup Crisco, room temperature
2 sticks margarine, room temperature
3 cups sugar
5 eggs, room temperature
3 1/2 cups all purpose flour
1/2 tsp baking powder
1/8 tsp salt
1 cup milk
1 tsp rum extract
1 tsp almond extract
1 tsp vanilla

Cream together Crisco and margarine. Add sugar and eggs; one at a time and beat after each addition.
Sift together flour, baking powder and salt. Add to the creamed mixture, alternating with the milk. Then add the extracts.
Grease and lightly flour the tube cake pan. Cook for 1 1/2 hours at 300. Let cool for about 15 or 20 minutes before removing from the pan.

Personal Notes:
Personal Notes:
Wanda got this wonderful recipe from her mother-in-law, Betsy Layman. "This is the original cake that started it all, each year for the beach trip."




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