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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Buttermilk Pound Cake Recipe

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This recipe for Buttermilk Pound Cake is from Flynn Family Cookbook, 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!


4 eggs
2 sticks softened butter or margarine
cup Crisco shortening
3 cups cake flour
2 cups sugar
1 cup buttermilk
2 tsp lemon extract
tsp vinilla
tsp soda
1 Tbls boiling water

Beat eggs, add all other ingredients. Set aside

Add the soda to boiling water. Stir
Add all ingredients together.

Pour into greased and flowered Bundt or fluted cake pan.
Bake 350 for 1 hour or until done.




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