My favorite pound cake
Old Fashioned Pound Cake is a cherished dessert that evokes nostalgia and comfort, reminding us of simpler times in the kitchen. This classic cake derives its name from the traditional recipe, which used a pound each of flour, sugar, butter, and eggs, creating a rich, dense cake that stands the test of time. Its straightforward ingredients and method have made it a beloved staple in homes for generations.
For the best results, watch Tammy make this delicious recipe.
Just click that red arrow and enjoy the show!
Just click that red arrow and enjoy the show!
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RECIPE
Ingredients
- EXTRA-LARGE 12 CUP BUNDT OR TUBE PAN REQUIRED
- 1 CUP SHORTENING
- 3/4 CUP SALTED BUTTER (ROOM TEMPERATURE)
- 3 CUPS GRANULATED SUGAR
- 9 RAW EGGS
- 2 TSP. BAKING POWDER
- 1 TSP. SALT
- 3 CUPS ALL-PURPOSE FLOUR (WHITE LILY) OR CAKE FLOUR
- 2 TSP. VANILLA FLAVORING
- 1 TSP. ALMOND EXTRACT & 12 CUP BUNDT PAN!
- Preheat the oven to 350 degrees. Using an electric mixer and mixing bowl, mix shortening and butter 3 minutes. Add sugar and mix until fluffy. Add eggs one at a time, mixing in between each addition. Add baking powder & salt. Add flour 1/2 cup at a time. Add flavorings. Mix on medium low speed for 2 minutes.
- Pour into well-greased and floured fluted Bundt pan. Bake for 40 minutes at 350 degrees then turn oven down to 325 degrees and bake 30 more minutes. Important Tip: This makes a lot of batter. Must use a 12 cup Bundt pan or fill your 10 cup Bundt ¾ high and use rest in cupcake pan.
