Aunt Johnnie's Pound Cake Best Dishes

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Thursday, November 10, 2011

Aunt Johnnie's Pound Cake

"This is a wet, very flavorful pound cake. Absolutely outstanding plain or served with strawberries and whipped cream."

Ingredients :

1/2 cup shortening
1 cup butter
2 half of cups white sugar
5 eggs
2 teaspoons almond extract
1 cup milk
1/2 teaspoon baking powder
three cups cake flour

Instructions :

Prep : 30M	Cook : 12M	Ready in : 2H

Preheat oven to 300 levels F (a hundred and fifty degrees C). Lightly grease and flour a 10 inch Bundt pan.
Cream shortening, butter and sugar until mild and fluffy (for best effects use an electric powered mixer). This will take a while. Add eggs one by one, beating well after each addition. Beat in almond extract.
Combine baking powder and flour. Stir into creamed aggregate alternately with the milk, starting and ending with flour. Pour batter into organized pan.
Bake inside the preheated oven for 1 to at least one half hours, or until a toothpick inserted into the middle of the cake comes out smooth. Let cool in pan for 10 minutes, then flip out onto a cord rack and cool absolutely.

Notes :

Reynolds® Aluminum foil may be used to maintain meals moist, prepare dinner it flippantly, and make smooth-up simpler.

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