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Southern Pound Cake
Filed under: Baked Goods, Cakes - Box Cakes, Cakes - Bundt Cakes, Dessert.
This recipe hails from North Georgia. It's firm, tasty and loves the addition of toppings and/or "stir ins."
2 cups sugar
1 cup solid vegetable shortening
1/2 teaspoon salt
6 large eggs
2 cups flour
1 teaspoon vanilla extract
1 teaspoon almond extract
2 tsp. butter flavoring (optional).
Optional add ons:
Chopped nuts (walnuts, pecans, almonds, etc.)
Icing or sliced fruit in cream, or syrup
Color 1 1/4 cup of batter a different color, place in the center while spooning into loaf, heart-shaped or bundt pan.
Cream sugar and shortening by melting briefly in the microwave. Add eggs and combine well with vanilla and almond.
Sift together flour and salt. Fold into wet mixture. Do not over-beat. This will cause unsightly, large tunnels through the cake.
Grease (flour optional) your pan.
Bake 1 hour at 325 degrees, until a knife comes out clean. Cool a little then remove from pan.
Allow to cool completely before icing.
Photo shows pound cake iced and used as a small wedding cake.
Yield: 1 cake
Prep Time: 15 min.
Cook Time: 1 hour+/until pick comes out clean
Other recipes by Historic Prospect Hill B&B Inn:
Overnight French Toast Using Bagels
Double Chocolate Muffins