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Pound Cake III

SUBMITTED BY: BROWNEYES230117 PHOTO BY: Bella R.

"I use this recipe all the time for weddings, and people love it!"

RECIPE RATING:

Read Reviews (41)

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PREP TIME	30 Min
COOK TIME	1 Hr 30 Min
READY IN	2 Hrs
Original recipe yield 1 - 10 inch tube pan

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

1 cup butter
1/2 cup shortening
3 cups white sugar
5 eggs
1 tablespoon vanilla extract
1 1/4 cups milk
3 cups all-purpose flour, sifted
1 teaspoon baking powder
1/4 teaspoon salt

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Sift together the flour, baking powder and salt. Set aside.
In a large bowl, cream together the butter, shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk. Pour batter into prepared pan.
Bake in the preheated oven for 80 to 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

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REVIEWS

Reviewed on Oct. 30, 2006 by CARTHECOOK

So far this is the best pound cake I have ever eaten or made. I did make some minor changes,... MORE

Reviewed on Aug. 14, 2003 by KAEVONDA

This recipe was perfect. It was easy to make and it was fantastic!!! MORE

Reviewed on Jan. 28, 2006 by Bella R.

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.

Bella R.
Jan. 28, 2006

I loved this cake! Okay, let me start off by saying that I NEVER bake! I learned some things from my mother when i was younger, but that's about it. This recipe was sooooo easy to follow!! I was trying to re-create a birthday cake recipe that is a childhood memory. I knew the old recipe was a pound cake, and I was hoping with all the great reviews this cake would live up. It did! I frosted it with the "Special Buttercream" recipe from this site and it was amazing! I made a Barbie doll cake with the wilton wonder mold. Let's talk about the cake though: baked in 90 minutes, came out with a golden crust that was perfect for frosting b/c there were NO crumbs. When the cake was cut into, you could SEE how moist it was! The flavor is not sweet at all, and was a great balance with the sweet buttercream frosting. It was alomst white (which I loved!) Could that be b/c I used clear vanilla extract? I dunno, I had it on hand so I used it. Either way, I loved the color! I loved how easy it was to bake, and I loved how great it tasted! Thank you very much for sharing and I know this recipe will be used over and over again for many years to come!

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9 users found this review helpful

I loved this cake! Okay, let me start off by saying that I NEVER bake! I learned some things... MORE

Reviewed on Feb. 22, 2004 by SHARMC

I made this pound cake today. It is super, so moist, and so easy. Eat alone, or with fruit... MORE

Reviewed on Jul. 11, 2007 by Kimberly Pecox

oh my God!!!!! This was my first time ever making a pound cake from scratch and WOW!! Did it... MORE

Reviewed on Jul. 4, 2007 by Penelope Jane

Excellent pound cake which will be perfect for the wedding cake I'm about to make ! I used... MORE

Reviewed on Feb. 4, 2007 by Carrie

This was the best cake I've ever had, hands down. Wow! Super moist, buttery, light, just... MORE

Reviewed on Oct. 5, 2006 by JameelahS

I made this cake for our Ramadan holiday. It was wonderful. My husband really enjoyed it. I... MORE

Reviewed on Feb. 21, 2006 by Selene

This cake is very easy to make and tastes great! I made an orange flavoured version. I... MORE

Reviewed on Feb. 12, 2006 by Carmencita

wonderful pound cake. I do recommend checking on the cake after 60 minutes of baking, and if... MORE

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