Recipe by Chef LINDA JEAN
This is a moist pound cake.Sometimes I substitute the vanilla for almond,lemon.or any other flavoring. Be sure to beat the butter ,Crisco and sugar 15 to 20 minutes .When the sugar is no longer grainy,then add other ingredients. Also you can substitute 2 sticks of Blue Bonnet margarine in place of the butter.. This is the secret for a moist pound cake,to beat the butter,Crisco and sugar,so long..ENJOY!
- 1 cup butter
- 3 cups sugar
- 1⁄2 cup Crisco
- 5 eggs
- 1 teaspoon vanilla
- 1 cup milk
- 3 cups cake flour
- 1 teaspoon baking powder
Directions See How It's Made
- Have Eggs and milk and butter at room temperature.
- Cream Crisco,butter and sugar for 15 to 20 minutes (til sugar is no longer grainy.I put one egg at a time and beat well after each egg.I alternate flour with milk by pouring some flour then some milk till all is gone.then I add 1 teaspoon baking powder and1 teaspoon Vanilla.1continue beating til all is blended.
- Bake 1 hour and 15 to 20 minutes.
- Check will tooth pick after an hour and every 5 minutes after that.