Poundcake

This is my secret poundcake recipe. It is the very best thing I bake. About the only thing that can go wrong is having it all leak out the bottom of the tube pan, but that is easily prevented by baking it on a cookie sheet. This cake stands up to being filled, frozen, toasted or soaked in booze. I have filled it with ice cream and frosted it as well. The flavourings are flexible (don't like vanilla? Use lemon zest or orange extract) and it even takes well to cocoa. The recipe makes quite a bit, but as I already mentioned, it freezes well. I usually wrap it in individual pieces to be taken from the freezer for a quick snack on demand. With a generous spoonful of homemade jam, it is hard to imagine a better breakfast.

Now, I'm sharing the recipe so you can have a secret poundcake recipe too.


You Will Need:

1 cup butter
1/4 cup shortening
2 1/2 cups sugar
5 eggs
3 cups flour
1/2 teaspoon baking powder
1/8 teaspoon salt
2 teaspoons vanilla
1 cup whole milk


Cream the butter and shortening together until light. Add the sugar slowly. Beat in eggs one at a time. Sift together the flour, baking powder, and salt. To the milk add the vanilla extract. Add the flour in three additions alternating with the milk. Pour into greased 9 inch tube pan. Place pan on a baking sheet to catch any drips. Place in a COLD oven and set to 325 degrees F. Bake 1 hour and twenty minutes or until done. Cool in pan on rack for 30 minutes. Carefully unmould and finish cooling on rack. Serve as desired.