Walnut Pound Cake
Yield
servingsPrep
15 minCook
1Ready
1Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
vegetable shortening
|
*
|
| 1 | cup |
milk
|
|
| 1 | cup |
butter
|
|
| ¼ | teaspoon |
salt
|
|
| 3 | cups |
sugar
|
|
| ¼ | teaspoon |
baking powder
|
|
| 5 |
eggs
|
*
|
|
| 2 | teaspoons |
vanilla extract
|
|
| 3 | cup |
all-purpose flour
|
|
| 1 | cup |
walnuts
finely chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
vegetable shortening
|
*
|
| 237 | ml |
milk
|
|
| 237 | ml |
butter
|
|
| 1.3 | ml |
salt
|
|
| 7.1E+2 | ml |
sugar
|
|
| 1.3 | ml |
baking powder
|
|
| 5 |
eggs
|
*
|
|
| 1E+1 | ml |
vanilla extract
|
|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 237 | ml |
walnuts
finely chopped |
|
Directions
Cream butter and Shortening thoroughly; add sugar, ½ cup at a time.
Beat until light.
Add eggs, one at a time, beating after each addition.
Add 2 cups flour alternately with milk containing flavoring.
Add the last 1 cup flour containing salt and baking powder.
Stir in 1 cup finely chopped walnuts.
The batter will be thick and fluffy.
Spoon into tube pan, which has been lightly greased and floured.
Place the cake in cold oven on middle shelf.
Turn oven to 350℉ (180℃).
Don't open door for 1¼ hours.
Allow cake to cool in pan on wire rack
