RECIPE of the Day - 4/18/2007

I really love a good, buttery pound cake. I use shortening with the butter to make it lighter, although you can use just butter. For a little more flavor, you could try orange or lemon extract instead of almond. I have used all three and they are all very good. One key step after baking is to brush the top of the cake with melted butter - mmmmmm!




Granny's Pound Cake

1 C. butter, softened
1/2 C. shortening
3 C. sugar
6 large eggs
3 C. flour
1/2 t. salt
1/2 t. baking powder
1 C. half & half
1 t. almond extract
1 t. vanilla

Beat butter and shortening at medium speed with an electric mixer until creamy. Gradually add 3 C. sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating each addition just until yellow disappears.

Combine flour, salt and baking powder; add to butter mixture alternately with half & half, beginning and ending with flout mixture. Beat at low speed just until blended after each addition, scraping bottom and sides of bowl as needed. Beat in extracts. Pour batter into greased and floured 12 cup Bundt pan.

Bake at 325 degrees for 1 hour and 5 minutes or until a toothpick inserted in center comes out clean. Cool in pan for 15 minutes. Remove from pan; cool completely on wire rack.