Recipe by ColCadsMom
After we all married and moved away from home, my Mother wanted to make a smaller version of her pound cake so she and Daddy could still enjoy it without over indulging or wasting part of the cake. This smaller portion is perfect!
Top Review by Rose is Rose
This is a great recipe! My first attempts were flat and sort of weirdly dense in spots. After consulting a Southern Living cookbook, I decided I had over beat the batter. The third time was the proverbial charm (used hand mixer vs stand mixer). The loaf rose higher and had the nice characteristic split in the middle. It did take an additional 20 minutes of bake time before the tooth pick came out clean. What I really like about this recipe is that it was halved from the original. This means you can double the recipe and bake two loaves at the same time. I also appreciated the accurate pan size. The 9 x 5 worked out perfectly. I did substitute butter and reduced the salt by half because the butter was salted. The other thing I did was that I greased the bottom of the pan, lined with parchment paper and then greased and floured the whole affair. The first cakes had a tendency to stick--perhaps because I used butter. I also love it because it is another way to use up all the pesky buttermilk I seem to accumulate and don't want to waste. I mailed a cake to Florida (from Texas) yesterday. I'm anxious to see how it passes the shipping test. It fit perfectly in one of the medium size flat rate priority boxes. I had been searching for a nice little easy cake to give in person and sturdy enough to mail. The cakes delivered in person will probably get a can of whipped cream to go with! One of the things we miss as we get older is the birthday cake. ColCadsMom, thank you for the wonderful recipe. It will be a treasure to bake and thank you also to your Mother.
- 1⁄2 cup shortening
- 1 1⁄2 cups sugar
- 3⁄4 teaspoon vanilla
- 3 eggs
- 1 1⁄2 cups all-purpose flour
- 1⁄8 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1⁄2 cup buttermilk
Directions See How It's Made
- In a large bowl, beat shortening and sugar until smooth.
- Add vanilla.
- Add eggs, one at a time, beating after each addition.
- In another bowl, sift together flour, baking soda, and salt.
- Alternately add flour mixture and buttermilk, a little at a time into shortening mixture until blended.
- Pour into a greased and flour 9 x 5 inch loaf pan.
- Bake at 325 degrees for 1 hour.