Colonial Pound Cake

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.

One thought on “Colonial Pound Cake

  1. Sounds good, but not as good as the cream cheese one…you know, I heard that they still carry the mail from California to Florida, and I bet they would let you ship a cake….just sayin’


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