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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 6 |
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The best ever pound cake. I have baked it for 11 years. A great holiday desert-or any time. Serve hot or cold.. Serve with fresh strawberries or lemon pudding. A great cake to decorate. Family favorite-make it at least once a week. Ingredients:
1 -2 cup butter (salted or unsalted) |
1/2 cup crisco |
3 cups sugar |
4 eggs (large or medium or small) |
3 cups soft silk flour or 3 cups swans down cake flour |
1 cup milk |
1 teaspoon vanilla flavoring (or of your choice) |
Directions:
1. First with mixer cream until fluffy butter, Crisco, sugar, eggs.
2. Now with wooden spoon add flour and milk to mixture mixing a little at a time alternating until mixture is smooth add vanilla.
3. Lightly spray a tube pan or an angel food cake pan.
4. Pour batter into pan.
5. Shake pan to smooth batter even.
6. Place in a cold oven.
7. Set temperature at 300°F degrees.
8. Bake for 1 1/2 hours.
9. Insert toothpick-when inserted comes out dry cake is done check at 1 1/2 hours.
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