Easily Made Pound Cake

Easily Made Pound Cake


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


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. 

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