Prep 20 mins
Cook 1 hr
In my husband's small South Carolina home town, decisions about whether to attend a local wedding were often made according to whether "Miss Lorene" was making the cake for the occasion. This is her version of the traditional Southern pound cake. Its texture is truly divine and quite dense. For some occasions, it is iced with 7 minute frosting. You can also use your favorite glaze. Makes nice cupcakes as well.
- 1 cup butter, no substitute
- 1⁄3 cup Crisco shortening
- 3 cups sugar
- 3 cups plain flour
- 6 -7 large eggs
- 1 cup milk
- 1 teaspoon baking powder
- 1 teaspoon vanilla
- 1 teaspoon salt
- Preheat oven to 350 degrees.
- Combine butter, Crisco, sugar, flour and salt in mixing bowl and beat well with electric mixer.
- Add milk gradually.
- Add eggs, 2 at a time, beating well after each addition.
- Add baking powder and vanilla and mix well.
- Pour batter in 10" tube pan, bottom of which has been lined with waxed paper and greased.
- Bake 1 hour or until cake tests done.
It was easy to make and very moist, but it tasted like shortening.
I had a craving for pound cake but I wanted to try a new recipe. I'm glad I did, this is delicious!
I cooked this cake for a bakesale and got a lot of slices from it, which was good. Also, it tasted good (nice butter flavor), the texture was very moist. I would make it again but next time I might add a light glaze to enhance the flavor.