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Old-Fashioned Buttermilk Pound Cake


Saved in 4 recipe boxes and 2 cookbooks

.

Yield

18

servings

Prep

20

min

Cook

1

hrs

Ready

1

hrs

Trans-fat Free
 

Ingredients

½ cup butter
or margarine
½ cup vegetable shortening
*
2 cups sugar
5 large eggs
teaspoons vanilla extract
3 cups flour, all-purpose
sifted
½ teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
1 cup buttermilk
* not incl. in nutrient facts

Directions

Preheat oven to 325.

Grease and flour a 10-inch tube pan.

Cream butter, shortening, and sugar together in mixing bowl until light and fluffy.

Add eggs one at a time, beating well after each addition.

Blend in vanilla.

Sift flour, salt, baking powder, and soda together, add to creamed mixture alternately with milk, beginning and ending with flour mixture.

Mix well after each addition.

Spoon batter into prepared pan. Bake for 1hour and 15 minutes or until toothpick inserted one inch from edge comes out clean.

Cool in pan for 10 minutes; turn out onto wire rack and cool completely.

First published: last updated: 2015-07-22

Comments

 

Nutrition Facts

Serving Size 78g (2.8 oz)
Amount per Serving
Calories 23426% of calories from fat
 % Daily Value *
Total Fat 7g 10%
Saturated Fat 4g 19%
Trans Fat 0g
Cholesterol 73mg 24%
Sodium 151mg 6%
Total Carbohydrate 13g 13%
Dietary Fiber 1g 2%
Sugars g
Protein 9g
Vitamin A 5% Vitamin C 0%
Calcium 3% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
 

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