Mama’s Pound Cake by Paula Dean
So this cake looks better than it tasted, unfortunately! It was not as moist as I would have liked it to be! It would have made a better strawberry shortcake. The recipe itself did have mixed reviews but I figured with the few changes that I made, it would turn out ok! It tasted better plain, without the chocolate and glaze!
Ingredients
1/2 pound (2 sticks) butter, plus more for pan
1/2 cut vegetable shortening (I added butter instead)
3 cups sugar (I reduced by 1/2 cup)
5 eggs
3 cups all-purpose flour, plus more for pan
1/2 teaspoon fine salt
1/2 teaspoon baking powder
1 cup milk
1 teaspoon vanilla extract
My additions: I made a glaze using confectioner sugar and milk. I also added chocolate and chopped pecans. I like the cake better without these additions.
Directions:
Preheat oven to 350 degrees F.
With a mixer, cream butter and shortening together. Add sugar, a little at a time. Add eggs, 1 at a time, beating after each addition. Stir dry ingredients together in a bowl and add to mixer alternately with milk, starting with the flour and ending with the flour. Mix in vanilla. Pour into a greased floured tube pan and bake for 1 to 1.5 hrs, until a toothpick inserted in the center of the cake comes out clean.
Linking up with Marvelous Mondays!!
