"Hunger is the best sauce in the world."--Cervantes

Red Ribbon Pound Cake Recipe

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This recipe for Red Ribbon Pound Cake, by , is from Gressel Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Randi Gressel

Category:
Category:

Ingredients:  
Ingredients:  
2 sticks Mrs. Filbert's margarine, softened
1/4 cup Crisco shortening
3 cups sugar
5 eggs
3 cups cake flour
1 cup evaporated milk (not Eagle Brand)
1/2 teaspoon each vanilla and almond extract

Directions:
Directions:
Combine margarine, crisco and sugar in a large bowl.

Mix with electric miser for 5 minutes.

Add eggs one at a time while you continue to mix.

Add in half the flour and mix together.

Slowly add the milk then the remainder of the flour mixing until smooth.

Add the flavorings making sure they get blended in.

Pour into a prepared (Baker's Joy) fluted bundt pan. Bake at 300-325 degrees for 1-1/4 to 1-1/2 hours, checking early to see if is done.

*This cake won a red ribbon at the NC State Fair!

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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