Golden Pound Cake - Sl 11/90 Recipe
Yield: 1 x 10" cakeRecipe by luhu.jp
Ingredients:
1/2 cup: Butter/ margarine, softened
1/2 tsp: Baking powder,
1/2 cup: Shortening,
1/2 tsp: Salt,
3 cup: Sugar,
1 cup: Milk,
5 each: Eggs,
1 tsp: Vanilla extract,
2 2/3 cup: All-purpose flour,
1/2 tsp: Lemon extract,
Directions:
Cream butter and shortening; gradually add sugar, beating well at
medium speed of an electric mixer. Add eggs, one at a time, beating
after each addition.
Combine flour, baking powder, and salt; add to creamed mixture
alternately with milk, beginning and ending with flour mixture. Mix
just until blended. Stir in flavorings.
Pour batter into a greased and floured 12-inch Bundt pan. Bake at
325F for 1 hour and 15 minutes or until a wooden pick inserted near
center comes out clean. Cool in pan 10 to 15 minutes; remove from
pan, and let cool completely on a wire rack. Yield: one 10-inch cake.
Note: to determine the size of a Bundt pan, measure the amount of
water it holds.
From Ann M. Johnston of South Carolina; November, 1990 "Southern
Living" Typos by Jeff Pruett.
Submitted By JEFF PRUETT On 11-30-95
Source from luhu.jp
medium speed of an electric mixer. Add eggs, one at a time, beating
after each addition.
Combine flour, baking powder, and salt; add to creamed mixture
alternately with milk, beginning and ending with flour mixture. Mix
just until blended. Stir in flavorings.
Pour batter into a greased and floured 12-inch Bundt pan. Bake at
325F for 1 hour and 15 minutes or until a wooden pick inserted near
center comes out clean. Cool in pan 10 to 15 minutes; remove from
pan, and let cool completely on a wire rack. Yield: one 10-inch cake.
Note: to determine the size of a Bundt pan, measure the amount of
water it holds.
From Ann M. Johnston of South Carolina; November, 1990 "Southern
Living" Typos by Jeff Pruett.
Submitted By JEFF PRUETT On 11-30-95
Source from luhu.jp