2 cups sugar
1/2 cup shortening
1/2 cup butter, softened
5 large eggs
1/2 cup milk
1 teas vanilla extract
1 teas almond extract
2 cups flour
1/4 teas salt
Preheat oven to 300. Spray a 12 cup bundt pan with Pam and then dust with flour, to avoid cake sticking to pan. (Or buy Pam with flour)
In a large bowl and using mixer at medium speed, beat sugar, shortening and butter until creamy. Add eggs, one at a time, beating well after each addition. Add milk, and extracts, beating to mix well.
In a small bowl, sift together the flour and salt. Gradually add to sugar mixture beating to mix well. Spoon batter into prepared pan. *If you only have a 9 cup bundt pan, fill as you normally would and then pour the remaining batter into greased muffin pans or a square baking pan (after greasing them). Bake each pan until knife inserted comes out clean.
If using the 12 cup bundt pan, bake about 1 hr and 10-15 min. Loosely cover with foil during last 20 min of baking to prevent excess browning.
Then tomorrow, I am posting a delicious trifle which will be using this great pound cake as the basis to the trifle. You can use this pound cake plain with coffee or for spreading a raspberry jam over half the batter before pouring the rest of the batter over the jam and bake. There are numerous ways to use this basic pound cake.