Aunt Johnnie’s Pound Cake

Formulation

• ½ cup shortening

• 1 cup butter

• 2 ½ cups white sugar

• 5 eggs

• 2 teaspoons almond extract

• 1 cup milk

• ½ teaspoon baking powder

• 3 cups cake flour

1. Preheat oven to 300 degrees F (150 degrees C). Frivolously grease and flour a 10 trudge Bundt pan.

2. Cream shortening, butter and sugar until light and fluffy (for most productive results pronounce an electrical mixer). This would possibly perhaps perchance rob a whereas. Add eggs one after the other, beating successfully after each and each addition. Beat in almond extract.

3. Combine baking powder and flour. Hump into creamed mixture alternately with the milk, starting and ending with flour. Pour batter into prepared pan.

4. Bake within the preheated oven for 1 to 1 1/2 hours, or until a toothpick inserted into the heart of the cake comes out neat. Let cool in pan for 10 minutes, then prove onto a wire rack and funky entirely.

Nutrition Facts (per serving)