Old-Fashioned Pound Cake

Old-Fashioned Pound Cake

This is a recipe given to me by Susan Shotts about 30 years ago. Our families have all enjoyed this special cake at holiday time or anytime during the year when family is gathered.

Old-Fashioned Pound Cake

1 cup butter, softened

1/2 cup shortening

3 cups sugar

5 eggs

3 cups all-purpose flour, sifted

1 teaspoon baking powder

1 cup milk

1 teaspoon vanilla extract

1 teaspoon almond extract

Cream butter and shortening. Gradually add sugar, beating until light. Add eggs one at a time, beating after each addition. Combine sifted flour and baking powder; add to creamed mixture, alternating with milk. Beat well after each addition. Stir in vanilla and almond extracts. Flour and grease a 10-inch tube pan. Bake at 350 degrees for 1 hour and 15 minutes or until cake tests done. Cool in pan for 10 to 15 minutes, then remove from pan and cool completely.

This cake is good sliced plain, or the slices can be topped with cool whip and berries, or try hot fudge sauce for something different.