Saturday, 13 April 2013

The Only Great Pound Cake






The Only Great Pound Cake

Ingredients

½ cup shortening
1 cup butter (the real thing)
3 cups sugar
5 eggs
3½ cups flour
½ teaspoon baking powder
1 cup milk
1 teaspoon rum flavouring
1 teaspoon coconut flavouring

Glaze:

1 cup sugar
⅓ cup water
½ teaspoon almond extract

Method

1.                  Cream together shortening, butter and sugar.
2.                  Add eggs, beating well.
3.                  Sift flour and baking powder and add dry ingredients and milk alternately to butter mixture, beginning and ending with flour.
4.                  Add rum and coconut flavorings.
5.                  Pour into a large greased and floured tube pan.
6.                  Bake at 300 degrees for 1½ to 1¾ hours.  Test with toothpick for doneness. (Do not open door during baking.)
7.                  Right before cake should be done, bring water and sugar to a rolling boil.  Remove from heat and add almond extract.  While cake is still in pan, pour the glaze over cake and let stand about 30 minutes before removing from pan.

The Only Great Pound Cake was made and prepared by Shirley-Ann Pearman

In this particular cake, icing sugar was used instead of granulated sugar.  (3 cups of icing sugar)  The reason being, that I didn’t have enough sugar in to cover 3 cups of sugar, so instead I used the icing sugar.

Photography by Shirley-Ann Pearman

Recipe was received out of “A Little Taste Of Texas”, by Barbara C. Jones.
Copyright © 1990, Barbara C. Jones, Bonham, Texas
The recipe can be found on page 96.
Here is a quote from the Introduction “A LITTLE TASTE OF TEXAS may be small, but it’s big on flavour and fun.  Pick any recipe and get a winner.  Your friends and family will love the great flavors and you’ll love the fun and confidence you’ll have in cooking sure-fire winners.”
“Read between the recipes to learn more about the legendary country that is Texas.  Enjoy the short visits to metropolitan cities, old-west ghost towns, sandy beaches, hill country splendour and soaring mountains.”


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Thank You!



Shirley-Ann Pearman

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