Monday, July 15, 2013

old-fashioned pound cake

It's always good to have your go-to recipes in mind, and it never hurts to have as many dessert go-to's as possible.  The hardest thing for me over the years has been expanding mine past chocolate options.  I just automatically default to them.  

Surely I'm not the only one???

This recipe is a great one to have in your back pocket.  It's simple, moist, full of great flavor alone but a wonderful base for other recipes as well (one coming to you this week).  I love it with fresh whipped cream and fruit best, but a quick glaze or icing would work beautifully too.

By the way, Congratulations to Kay A. for being the winner of the giveaway.  I look forward to doing more in the future!

Have a blessed week! 

Old-Fashioned Pound Cake
makes one 10-inch cake
  • 1 cup butter, softened
  • 1/2 cup shortening
  • 3 cups sugar
  • 1/4 tsp. salt
  • 6 eggs
  • 1 cup milk
  • 1 tsp. vanilla extract
  • 3 cups all-purpose flour
~ Beat together butter and shortening in a large mixing bowl with an electric mixer at 
    medium speed; gradually add sugar and salt.

~ Add eggs, one at a time, beating well after each addition; set aside.

~ Combine milk and vanilla; add too butter mixture alternately with flour.

~ Spread into a greased and floured 10" tube pan.

~ Bake at 325 degrees for 1 1/2 hours or until a toothpick inserted near center comes out 

~ Remove from pan; cool completely.

Recipe slightly adapted from Gooseberry Patch Big Book of Holiday Cooking.