BettyR
Senior Cook
I haven't made this cake in a long time and was looking for something to make for new years dinner when I came across the old recipe. It's a great cake so I thought I'd share.
Judie’s Big Pound Cake
January12,1998
3 c. sugar
3 c. flour
6 eggs
2 sticks butter (softened)
1/2 c. shortening
1 c. milk
1-1/2 teaspoons almond extract(I leave out the almond and increase the vanilla to 1 tablespoon...I don't like almond extract)
1-1/2 teaspoons vanilla
3 tsp. baking powder
Place all ingredients in a LARGE bowl .....
Beat 5 minutes on high speed
Pour batter into large tube or bunt pan (WELL greased) (OR 1/2 sheet pan)Bake 350 for 45 minutes - 1 hour (until toothpick inserted in center comes out clean)
Allow to cool in pan until luke warm. Once removed from the pan, I let it sit on a wire rack and cover the whole thing with a heavy towel, till the next day ... This allows the "crunch" to form. If you flip it onto a plate or serving platter right away, the part that *was* the top (open end of pan) can get soggy.
Dust with powdered sugar
The pan I prefer to use most often (for a Bundt)is an old Nordic Ware 14 cup capacity, very big & VERY heavy. It was my Grandmothers, I don't even think they make it anymore.
It fits perfectly in a 1/2 sheet pan.
As far as the texture ... The best way I can describe it is "velvety" and rich. The top (open end of pan) gets the most delicious crispy little "crunch".
Judie’s Big Pound Cake
January12,1998
3 c. sugar
3 c. flour
6 eggs
2 sticks butter (softened)
1/2 c. shortening
1 c. milk
1-1/2 teaspoons almond extract(I leave out the almond and increase the vanilla to 1 tablespoon...I don't like almond extract)
1-1/2 teaspoons vanilla
3 tsp. baking powder
Place all ingredients in a LARGE bowl .....
Beat 5 minutes on high speed
Pour batter into large tube or bunt pan (WELL greased) (OR 1/2 sheet pan)Bake 350 for 45 minutes - 1 hour (until toothpick inserted in center comes out clean)
Allow to cool in pan until luke warm. Once removed from the pan, I let it sit on a wire rack and cover the whole thing with a heavy towel, till the next day ... This allows the "crunch" to form. If you flip it onto a plate or serving platter right away, the part that *was* the top (open end of pan) can get soggy.
Dust with powdered sugar
The pan I prefer to use most often (for a Bundt)is an old Nordic Ware 14 cup capacity, very big & VERY heavy. It was my Grandmothers, I don't even think they make it anymore.
It fits perfectly in a 1/2 sheet pan.
As far as the texture ... The best way I can describe it is "velvety" and rich. The top (open end of pan) gets the most delicious crispy little "crunch".
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