EDIT: I've made this cake twice now and I know why some people's cakes are rising too much or are coming out spongelike and porous: DON'T OVER MIX!!!!!!! I was trying to get the cake slightly less dense my second time so I brought the eggs, shortening, and butter to room temperature and mixed all the ingredients longer and more vigorously than I had the first time and the cake came out very spongy and almost dry. This is a great recipe. The first time I made this cake it was wonderful. Any less than satisfactory products are the result of improper execution.
This was my first try at pound cake. I used just 2 cups of sugar, buttermilk, and vanilla extract rather than almond extract (as was suggested by other reviewers), then I mixed half the batter with chocolate pudding mix and added chocoate chips.
My result had the classic, dense pound cake consistency and it looked and tasted absolutely lovely.
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EDIT: I've made this cake twice now and I know why some people's cakes are rising too much or...