This poundcake is something you dream about after you've eaten it. Stacy Kelly leant me this recipe, and I am eternally grateful! The secret is...watch it closely as it bakes. If you leave it just a little too long in the oven, the outside crust almost caramelizes. Serve it with fresh quartered strawberries mixed with a little sugar and topped with real whipped cream.... Easy and delicious!
Ingredients:
2 1/2 C sugar
1 C shortening
1 stick butter
5 large eggs
1 C buttermilk
1/2 t soda, dissolved in 2 T warm water
3 C flour
1 t vanilla or almond flavoring
Preheat oven to 325 degrees. Cream shortening, butter and eggs, adding eggs one at a time. Beat until light in color. Add flour and buttermilk, alternately, using 1/3 of each. Mix at a low speed after each addition. Pour into a large Bundt pan that has been greased and floured. Bake for 60 minutes, then check for doneness by inserting a small knife in the middle. If the knife comes out clean, you can either leave it in 5 more minutes to get a darker crust or take it out. Your choice.
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