Pound cake......my belly is happy just thinking about it. I have to say that this is one of my all time favorites. For me, the best part is the crunchy crust that forms on the top when it's baking. I will stand there and pick it off and eat it all if allowed. Today is Thanksgiving and we are going to my uncles for lunch. I was asked to bring something for little man and I but after being told what is already going to be there I decided that everything was already covered and I should just bring another dessert. I started thinking about what would be good and what was not already being taken. Then it hit me, pound cake! I haven't made one in at least a year. I avoided them because little man couldn't have them because of how many eggs were in them. With his egg allergy we could substitute other baking items for eggs but with a pound cake there are too many eggs to use substitutions because it would mess up the cake. Now that little man is no longer allergic to eggs I can finally make a pound cake and let him have some!
This recipe came from a 1987 church cookbook that I borrowed from my mom for a different recipe and then found this pound cake recipe.
3 c. plain flour
1/2 tsp. baking powder
1 c. butter
1/2 c. shortening
3 c. sugar
1 1/4 tsp. vanilla
1 c. milk
Cream together sugar, butter and shortening. Add baking powder to flour and sift 3 times. Gradually add flour to creamed ingredients. Add eggs and milk as needed to mix. Add vanilla. Put in cold oven for 1 1/2 hours at 350.
So I didn't follow those instructions to a tee. I creamed together the butter, sugar and shortening. I then added 3 eggs, mixed it up and added 3 more. Once that was well blended I added the flour and baking powder (and no I did not sift it once let alone 3 times). Then I added the milk. Once it was mixed up it was a very thick batter. I used a bunt pan that I rubbed oil in and then floured. My pound cake only cooked about 1 hour and 15 minutes and it was done.