Tuesday, December 20, 2011
This is one of the mini pound cakes I made today with my fresh eggs. This recipe makes 4 small loaf size cakes and 1 medium loaf.
I've used this recipe for years - if it sits for a day or so, it's even better, freezes well and good flavor. These make great gifts.
Lily and I did a taste test - you know, just to be sure it was okay.
Cold Oven Pound Cake
2 sticks butter (room temperature)
3 c. sugar
1/2 c. Crisco shortening (room temperature)
5 eggs (room temperature)
3 c. sifted cake flour (I used regular all purpose flour)
1 c. milk (room temperature)
1/2 tsp. baking powder
1 tsp. vanilla flavoring
1 tsp. lemon flavoring
Cream butter, shortening and sugar. Add eggs, one at a time, beating well after each. Add flour and milk alternately. Add baking powder to last of flour. Add flavorings. Pour into greased and floured tube pan. Put in COLD OVEN. Bake at 350 for 1 hr and 15 min.
Remove from oven. Let stand 10 min in pan. Turn out on serving plate. Cover with cake cover. Covering it while it's still warm helps bring out the flavor.