Saturday, October 29, 2011

Pound Cake

Pound Cake
Makes 1 loaf

⅔ cup shortening
1 ¼ cups sugar
⅔ cup milk
1 teaspoon lemon extract
2 cups sifted enriched flour
1 teaspoon salt
½ teaspoon double acting baking powder
3 eggs 

1.                  Cream shortening and sugar until light and fluffy.
2.                  Add milk and extract; blend.
3.                  Sift dry ingredients.
4.                  Add to creamed mixture.
5.                  Beat until smooth.
6.                  Add eggs, one at a time and beat well, after each addition.
7.                  Beat entire mixture well before pouring into a greased loaf pan.
8.                  Bake in 300° oven for 1 hour and 25 minutes. 

Cake prepared and photos taken by Shirley-Ann Pearman
This is a very nice recipe of a “Pound Cake” to which I have made on several occasions for many years.  The recipe came through a particular cake pan called “Bake-King - Pure Aluminum” at its purchase many years ago.

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