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| Aunt Johnnie's Pound Cake |
"This is a wet, very flavorful pound cake. Absolutely extremely good simple or served with strawberries and whipped cream."
Ingredients :
- half cup shortening
- 1 cup butter
- 2 half cups white sugar
- five eggs
- 2 teaspoons almond extract
- 1 cup milk
- half teaspoon baking powder
- 3 cups cake flour
Instructions :
| Prep : 30M | Cook : 12M | Ready in : 2H |
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- Preheat oven to 300 tiers F (150 tiers C). Lightly grease and flour a 10 inch Bundt pan.
- Cream shortening, butter and sugar till mild and fluffy (for high-quality results use an electric mixer). This will take some time. Add eggs one by one, beating properly after each addition. Beat in almond extract.
- Combine baking powder and flour. Stir into creamed combination alternately with the milk, beginning and ending with flour. Pour batter into prepared pan.
- Bake in the preheated oven for 1 to 1 half hours, or till a toothpick inserted into the middle of the cake comes out easy. Let cool in pan for 10 minutes, then turn out onto a twine rack and funky absolutely.
Notes :
- Reynolds® Aluminum foil can be used to maintain meals moist, cook dinner it lightly, and make clean-up simpler.
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