Recipe for cooking virginia pound cake
Desserts to Go with Coffee and Tea :: Buttery Pound Cakes
Virginia Pound Cake1 c. butter, softened
1/2 c. shortening
3 c. sugar
5 eggs
3 c. cake flour
1 c. milk
1 tsp. vanilla extract or flavoring
1 tsp. almond extract or flavoring
1/2 tsp. baking powder Cream together butter and shortening. Add sugar and continue to cream until perfectly smooth, about 10 mins.. Add eggs one at a time, beating until well blended. Add cake flour a little at a time. Slowly add milk, then flavorings. Add baking powder LAST. (This is a lighter and better blended mixture if electric mixer is used.) Grease and flour a lrg. Bundt pan (or line with foil and grease and flour a lrg. tube pan or a sm. tube pan and a loaf pan). Pour cake batter into pans and place in a cold oven. Turn temperature to 325 degrees F or 350 degrees F and bake for 1 hour and 15 mins.. Do not jar cake or remove from oven too soon. Cool slightly and remove from pan. Can be served as a base for strawberry shortcake. Toasted Pound Cake slices spread with butter make an excellent breakfast treat. Freezes well.
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