For the love of Pound Cake!
When I was a little girl, my mama had an old green composition notebook in a drawer. It wasn’t the spiral kind that most kids use today it was the type that the pages were “stuck” in the notebook and if I remember correctly the paper was held in by string. The notebook had “Elvyra loves Bobby” written all over it. Mama said that at one time it belonged to her sister. The notebook was FULL of recipes and I loved to look at it and pretend I was making a cake.
I guess I was about 14 when I made my first pound cake, my mama loved it and so did I. That was the beginning of my love baking. I would find recipes in my Seventeen magazine and try them out on anybody that would taste it.
I can’t even begin to count the number of times I have made this Pound Cake. I baked one and let my husband try a piece on our second date. He says that’s why he married me. To this day he’s the one I have to keep an eye on or he will scalp off all of the crust from the top.
Here’s the recipe for this deliciously moist cake:
1 cup Crisco
1 stick butter
3 cups sugar
3 cups plain or cake flour
1/2 teasp. baking powder
dash of salt
1 cup milk
2 Table. Vanilla
Cream Crisco, butter & sugar
Add eggs one at a time and beat after each egg.
Sift flour, baking powder, and salt into separate bowl. Alternate stirring in of the flour mixture and milk, using the flour first and last.
Bake for 70 minutes @ 350*
After taking the cake out of the oven let it rest in the pan for 10 minutes before turning it out on a wire rack to cool.
I have actually found this same recipe numerous times in local church cookbooks. So just consider this one an oldie but a goodie.
Pound cake baking secrets:
Let the eggs, butter & milk sit out and reach room temperature (30 mins). It makes for a better crust.
Be careful to not over beat your cake.
Make sure you grease your pan thoroughly.