Ingredients
3 cups sifted cake flour
2 cups sugar
1 teaspoon double-acting baking powder
1 1/2 teaspoons salt
1 cup Mrs. Tucker’s Shortening
1 cup whole unbeaten eggs (4 or 5)
1/4 cup milk
1 1/2 teaspoons vanilla
Method
Sift together 3 cups sifted cake flour, 2 cups sugar, 1 teaspoon double-acting baking powder, 1 1/2 teaspoon salt.
Add 1 cup Mrs. Tucker’s Shortening, 1 cup whole unbeaten eggs (4 or 5).
Mix for 3 minutes on medium speed of mixer or by hand, counting 150 beating strokes a minute. Scrape bowl and beater frequently.
Then add 1/4 cup milk, 1 1/2 teaspoons vanilla.
Mix for 2 minutes on medium speed of mixer or by hand, counting 150 beating strokes per minute. Scrape bowl and beater frequently.
Pour batter into a 10-inch tube pan 4 inches deep which has been rubbed with Mrs. Tucker’s Shortening and dusted with flour. Bake in a moderate oven (325 degrees) 1 1/4 hours or until done.
Pound cakes are not usually iced. The top may be dusted with powdered sugar for decoration. For a pretty pattern, lay a paper doily upside down on top of the cake, sift powdered sugar onto doily then lift carefully.