Regular Pound Cake
Yield
1 CakePrep
20 minCook
1 hrsReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
sugar
|
|
| 1 | cup |
vegetable shortening
solid |
*
|
| ½ | teaspoon |
salt
|
|
| 6 | large |
eggs
|
|
| 2 | cups |
all-purpose flour
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | teaspoon |
almond extract
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
sugar
|
|
| 237 | ml |
vegetable shortening
solid |
*
|
| 2.5 | ml |
salt
|
|
| 6 | large |
eggs
|
|
| 473 | ml |
all-purpose flour
|
|
| 5 | ml |
vanilla extract
|
|
| 5 | ml |
almond extract
|
*
|
Directions
Cream sugar and shortening making sure it is well creamed.
Add 3 eggs, one at a time, mixing well.
Combine flour and salt. Add one cup of flour and then add other 3 eggs, one at a time.
Add other cup of flour and mix well.
Add flavoring and pour batter into a greased, but not floured, tube pan.
Bake for 1 hour at 325℉ (160℃).
