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This is the best pound cake I have ever eaten. It is moist, tasty and has a great texture. For years, I was told not to over beat my mixture. My cakes did not turn out very fluffy. They were dense and heavy. I do use my mixer, and I do mix it a lot. This is a great recipe that my friend Kellie Furr shared with me. You can switch around the extracts to adjust the taste to suit you. I am a traditionalist, so I just use vanilla. But you can use 1 1/2 tsp. vanilla and 1 1/2 tsp of lemon extract, brandy extract, almond extract or any flavor you want to try.
Cold Oven Pound Cake
2 sticks butter, softened
1/2 c. shortening
3 c. sugar
3 c. all purpose flour
5 eggs
2 - 3 tsp. vanilla extract
1 c. milk
Cream the butter and shortening. Add sugar and beat well. Add eggs one at a time, beating well after each addition. Add flour and alternate with milk. Blend thoroughly. Add flavorings. Pour into a greased and floured tube or fluted pan. Place in cold over and bake for 1 hour at 325 degrees. Then raise the temperature to 350 degrees for 30 minutes. Let cool in pan for 10 -15 minutes before turning out of pan. Allow to cool before cutting. Serve plain, with powdered sugar, strawberries and syrup or any way you wish.
Cold Oven Pound Cake
2 sticks butter, softened
1/2 c. shortening
3 c. sugar
3 c. all purpose flour
5 eggs
2 - 3 tsp. vanilla extract
1 c. milk
Cream the butter and shortening. Add sugar and beat well. Add eggs one at a time, beating well after each addition. Add flour and alternate with milk. Blend thoroughly. Add flavorings. Pour into a greased and floured tube or fluted pan. Place in cold over and bake for 1 hour at 325 degrees. Then raise the temperature to 350 degrees for 30 minutes. Let cool in pan for 10 -15 minutes before turning out of pan. Allow to cool before cutting. Serve plain, with powdered sugar, strawberries and syrup or any way you wish.
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