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Old Fashioned Pound Cake
By: Tina Williams
Cook 1 hour 30 mins
4 Servings
Old Fashioned Pound Cake
Co-op:
Covington EC
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Ingredients
3
Cups
sugar
1
Cup
Crisco
3
Cups
Swan’s Cake Flour
1/2
Pint
whipping cream
1
Tsp
Vanilla Flavoring
Instructions
Preheat oven to 325 degrees.
Cream together Crisco and sugar till light and fluffy.
Add eggs one at a time and beat well after each egg.
As adding each egg, add 1/2 cup cake flour. Mix on med speed until all is blended well.
Add vanilla and mix well.
Fold in whipping cream. Do not use mixer for this step. If you do, you will not have the **crusty** topping on your pound cake.
Pour into a non-stick Blundt cake pan sprayed with Baker’s Joy.
Bump pan on counter to release any air bubbles in batter. Smooth with spoon or spatula before placing in oven.
Bake in preheated oven for 1 1/2 hours at 325 degrees.
**Cake will have a crust that forms on top of the cake. Be very careful when you turn the cake out on a cooling rake.**
Notes
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Previous
Frozen Samoa Pie
Next
Donna’s Sour Cream Pound Cake
Next
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