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| Aunt Johnnie's Pound Cake |
"This is a moist, very flavorful pound cake. Absolutely outstanding undeniable or served with strawberries and whipped cream."
Ingredients :
- half of cup shortening
- 1 cup butter
- 2 half of cups white sugar
- five eggs
- 2 teaspoons almond extract
- 1 cup milk
- half teaspoon baking powder
- three cups cake flour
Instructions :
| Prep : 30M | Cook : 12M | Ready in : 2H |
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- Preheat oven to three hundred tiers F (150 ranges C). Lightly grease and flour a ten inch Bundt pan.
- Cream shortening, butter and sugar till mild and fluffy (for first-class outcomes use an electric mixer). This will take some time. Add eggs one at a time, beating nicely after each addition. Beat in almond extract.
- Combine baking powder and flour. Stir into creamed combination alternately with the milk, beginning and finishing with flour. Pour batter into prepared pan.
- Bake within the preheated oven for 1 to one half of hours, or until a toothpick inserted into the middle of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a twine rack and cool absolutely.
Notes :
- Reynolds® Aluminum foil may be used to preserve meals wet, cook it frivolously, and make clean-up less complicated.
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