I was a little tentative about the recipe, because it mentioned "3 heaping cups" of flour, which is an estimate, not a measurement. The precise baking part of my brain was all **illogical! illogical!** I was nervous! How much should I heap?! I guess I did alright. It came out delicious---buttery w/a hint of vanilla.
Here's the recipe. If you're planning on making it, make sure that the butter, shortening, milk & eggs are at room temperature beforehand. Also, Granny Mom says you shouldn't even attempt this cake without a stand mixer. The world might end if you were to mix it by hand. Super important!
Granny Mom's Pound Cake
- 2 sticks butter (1 cup)
- 1/2 cup Crisco (I used Spectrum)
- 3 cups sugar
- 5 eggs
- 3 heaping cups flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1 cup milk
- 1 teaspoon vanilla
Here's the Spectrum shortening I used in place of gross Crisco:
Add eggs, one at a time, stopping often to scrape down the bowl of the mixer. In a separate bowl, whisk together the flour, salt & baking powder. Add part of the flour, alternating with some of the milk & vanilla, mixing just until combined. Repeat until all the ingredients are added.
Pour into prepared pan & bake for 1 hour to 1 hour & 15 minutes. Apparently the usual toothpick test doesn't work well for this cake. To test for doneness, press your finger into the top of the cake---if it feels firm, it's done. If not, put it back into the oven for 3 more minutes, then check again.
Here's the baked cake, cracky & gorgeous:
Sage made me eat the first piece. I made a raspberry sauce to go with it.
Thankfully, I've been eating food other than cake too. Mainly messy, delicious sandwiches. This one has Vegenaise, Tillamook pepper jack, veggie burger, tomato, avocado & pickles, on cracked wheat sourdough. YUM!
Today, when we took Noodle on a walk, I brought the camera along. He's so cute! We can only go on very short walks, because his hips hurt him, but he has so much fun sniffing around. :)