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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Shirley-Ann Pearman
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