Wednesday, May 14, 2014

Good'ole Fashioned Southern Pound Cake

This Pound Cake is so scrumptious, and just gets better as it goes! For best results let it sit overnight and eat it the next day! Or try a piece and save some for later :-).


1 Cup of butter, softened
1/4 Cup shortening
3 Cups sugar
5 Eggs
3 Cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 Cup milk
1 teaspoon vanilla
1/2 teaspoon almond extract


1 Cup sifted powdered sugar
1/2 Cup water
1 teaspoon almond extract

Directions: Cream butter and shortening; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating after each addition.
Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix just until blended after each addition. Stir in extracts.
Pour batter into a greased and floured 10-inch tube pan. Bake at 325 degrees for 1 hour and 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan, and let cool completely on a wire rack.
Combine powdered sugar, water, and almond extract in a small saucepan. Bring to a boil over medium heat, and cook until sugar dissolves. Pour glaze slowly over cake.


No comments: