This one is a bit different as it uses both plain flour and self rising flour.2 cups flour, AP (I use White Lily)
1 cup self rising flour (I use White Lily)
3 cups sugar
2 sticks butter, room temp
1 half cup crisco shortening, room temp
1 t. pure vanilla extract
1 t. lemon extract
1/2 t. almond extract
1 cup milk, room temp
5 eggs, room temp
Preheat oven to 325
Sift flours together
Cream the butter and crisco together
Add sugar and beat til light & fluffy
Then add 1 egg at a time alternating with flour
to the butter mixture (1 egg then some flour, 1 egg more flour until all is used)
Add flavorings to the milk and then mix with the batter until well blended. ( use a whisk or wooden spoon for this part)
Put into greased and floured tube pan and bake for about an hour 20 minutes the cake tests done.
Do not open oven door until the cake has baked at least 45 min to an hour.
Cool in pan for about 20 minutes or so, then turn out on cooling rack to cool completely.
Dust with powdered sugar or glaze if you want.
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AUNT DINGS BASIC POUND CAKE
Preheat oven to 325
Grease & flour your tube pan
1/2 cup shortening
2 sticks butter, room temp
3 c. plain flour
Pinch of salt
1/2 t. baking powder
5 large eggs, room temp
1 cup milk (she would put her milk out on the sink the night before)
1 t. pure vanilla
1 t. almond flavoring
Combine the flour, BP & salt in a bowl
Cream the butter and shortening until light.
Add the eggs one at a time making sure each in mixed in well
Add the flour alternating with the milk
Stir in the flavorings
Pour batter in you pan and bake in center of the oven for about hour and fifteen minutes or until it tests done.
Cool in the pan and then on a rack
Dust with powdered sugar
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