This is a moist, very flavorful pound cake. Absolutely wonderful plain or served with strawberries and whipped cream.
Original recipe makes 1 – 10 inch Bundt cake
Ingredients
1/2 cup shortening
1 cup butter
2 1/2 cups white sugar
5 eggs
2 teaspoons almond extract
1 cup milk
1/2 teaspoon baking powder
3 cups cake flour
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PREP
30 mins
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COOK
1 hr 30 mins
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READY IN
2 hrs
Directions
- Preheat oven to 300 degrees F (150 degrees C). Lightly grease and flour a 10 inch Bundt pan.
- Cream shortening, butter and sugar until light and fluffy (for best results use an electric mixer). This will take a while. Add eggs one at a time, beating well after each addition. Beat in almond extract.
- Combine baking powder and flour. Stir into creamed mixture alternately with the milk, starting and ending with flour. Pour batter into prepared pan.
- Bake in the preheated oven for 1 to 1 1/2 hours, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Nutrition
Calories: 544 kcal
Carbohydrates: 70.8 g
Cholesterol: 130 mg
Fat: 26.7 g
Fiber: 0.6 g
Protein: 6.4 g
Sodium: 168 mg