About a week ago, I had a sweet tooth and decided to pull a Sara Lee Pound Cake out of my freezer. Since then I have been craving another slice of pound cake. There were no more hiding in my freezer so I just pulled out my trusty mixer and whipped one up.
I have only recently come to love the pound cake. Over the years, I’d make them on occasion for my husband. Often, I never even bothered to have a slice. I always considered pound cake to be dry and tasteless. Well apparently I just had some bad cake early on…pound cakes are really quite tasty.
I never had the opportunity to meet my husband’s mother. She passed away long before we met. My husband would often talk about her various recipes and so one day when I was visiting his family I copied a bunch of her recipes. She had a couple of different pound cake recipes but this is the one I like best. The title of her recipe is simply – Old Fashioned Pound Cake.
You can serve this one plain, with some fruit or just a little whipped cream. It’s a pretty quick prep and then about an hour and a half in the oven and dessert is ready.
- 1½ cups shortening
- 5 eggs
- 1 cup milk
- 2¾ cups sugar
- 3 cups cake flour
- 1 teaspoon salt
- 1 tablepoon vanilla
- Preheat oven to 350º F.
- In a stand mixer, cream sugar and shortening - scraping the bowl occasionally.
- Add eggs, one at a time.
- Slowly add dry ingredients alternating with milk.
- Add vanilla then pour mixture into a greased bundt pan.
- Bake for 1½ hours at 350º F.
Supreme Pizza Pasta Bake
Yuck. You lost this Southerner at “shortening.”
If you like a moist pound cake, try a cream cheese pound cake. It is rich and delicious. This recipe has been around for years…I first got it on a recipe card handed out by my local Bank in the early 1980’s. You can find it all over the web with slight variations. I bake in a tube pan @ 325* for 1.5 hours and test with a toothpick–of course you can also use 2 lg or 4 small loaf pans and adjust your time slightly. Have your ingredients at room temp. before you start; I cream butter and cr cheese first, then add sugar–mix well at this point–maybe 5 minutes?; do not over-mix once you add the flour.
http://www.tasteofhome.com/recipes/cream-cheese-pound-cake