Directions: |
Directions:Preheat oven to 325.
Grease and flour a 10 inch tube pan.
Cream butter, shortening, and sugar together in mixing bowl until light and fluffy.
Add eggs one at a time, beating well after each.
Blend in vanilla.
Sift flour, salt, baking powder, and soda together, add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix well after each addition.
Spoon batter into prepared pan.
Bake for 1 hour and 15 minutes or until toothpick inserted one inch from edge comes out clean.
Cool in pan for 10 minutes; turn out onto wire rack and cool completely |
Personal
Notes: |
Personal
Notes: Deeply rooted in history, the pound cake has been a staple at picnics, potlucks, and family gatherings. It is a Southern tradition to be embraced and thoroughly enjoyed with ice cream, whipped topping, fruit topping, coffee, hot chocolate, a tall glass of milk, or by itself. The name (Pound Cake) comes from the fact that the original pound cakes contained one pound each of butter, sugar, eggs, and flour. No leaveners were used other than the air whipped into the batter. In the days when many people couldn't read, this simple convention made it simple to remember recipes.
A cake made of 1 pound of each of butter, sugar, eggs, and flour would have been very large and would have been able to serve multiple families. As years went by, the portions of the ingredients used were adjusted to make a smaller, lighter cake. However, the name of the cake stuck.
Recipe from Martha White's Southern Sampler Cookbook
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This recipe for Old Fashion Pound Cake is from