Ella Mcgintys Buttermilk Pound Cake Recipe
Yield: 16 servingsRecipe by luhu.jp
Ingredients:
3 cup: Sugar,
1/2 cup: Solid shortening,
1 cup: Butter,
5: Eggs,
3 cup: Flour, all-purpose
1/4 tsp: Baking soda,
1 cup: Buttermilk,
1/2 tsp: Salt,
2 tsp: Lemon extract,
BUTTERMILK GLAZE
1 cup: Sugar,
1/2 tsp: Baking soda,
4 tbsp: Butter,
1/2 cup: Buttermilk,
1 tbsp: Light corn syrup,
1 tbsp: Vanilla,
Directions:
Cream the sugar with the shortening and butter. Add the eggs one at
a time and beat well. Add 1 cup of flour and the baking soda. Add
the buttermilk, salt and lemon extract. Add the remaining 2 cups of
flour. Bake in a greased and floured bundt pan at 325
F for 1 hour
and 10 minutes or until the cake tests done. Cool in the pan for 10
minutes.
BUTTERMILK GLAZE:
Combine all the ingredients in a saucepan and mix well. Bring to a
boil, stirring constantly. Simmer for 5 minutes. Pour over the warm
pound cake.
Nutritional Information per serving: 399 calories, 11g fat, 70g
carbohydrates, 75mg cholesterol, 188mg sodium
** Fort Worth Star Telegram - Food section - 26 July 1995 ** Posted
by The WEE Scot -- Paul MacGregor
Submitted By PAUL MACGREGOR On 08-17-95
Source from luhu.jp
a time and beat well. Add 1 cup of flour and the baking soda. Add
the buttermilk, salt and lemon extract. Add the remaining 2 cups of
flour. Bake in a greased and floured bundt pan at 325
F for 1 hour
and 10 minutes or until the cake tests done. Cool in the pan for 10
minutes.
BUTTERMILK GLAZE:
Combine all the ingredients in a saucepan and mix well. Bring to a
boil, stirring constantly. Simmer for 5 minutes. Pour over the warm
pound cake.
Nutritional Information per serving: 399 calories, 11g fat, 70g
carbohydrates, 75mg cholesterol, 188mg sodium
** Fort Worth Star Telegram - Food section - 26 July 1995 ** Posted
by The WEE Scot -- Paul MacGregor
Submitted By PAUL MACGREGOR On 08-17-95
Source from luhu.jp