Look, it’s been a long week. At the end of a long election cycle. At the end of a long year.
This weekend, I am going to watch college football and college basketball. I will also make a pound cake. I am sharing the recipe with you all, because you should make a pound cake. It is probably the easiest superpower you’ll ever be able to acquire. And why wouldn’t you want a superpower that makes everyone love you?
A note before I continue: I am giving you the original as it appeared in a cookbook from my home town. However, I occasionally alter it by not using all-purpose flour. Instead, I used cake flour, which makes for a lighter, fluffier cake. Pound cake is usually dense, but I lightened it just a little bit this way. To convert:
- Use 1 cup of cake flour plus two tablespoons for every cup of all-purpose required in the recipe.
- In recipes that call for cake flour you don’t have, use one cup all-purpose, take out two tablespoons of it and replace it with two tablespoons of corn starch and sift together.
Here is the recipe for the pound cake:
- 1 cup butter, softened
- 1/2 cup vegetable shortening
- 3 cups sugar
- 5 eggs
- 3 cups sifted all-purpose flour
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1 cup milk
- 1 tbsp. vanilla extract
- 1/3 cup vegetable oil
- Pre-heat oven to 325 degrees.
- Cream butter, shortening, and sugar together in your mixer until smooth.
- Add eggs, one at a time, beating well after each addition.
- Sift flour, baking powder, and salt together.
- Alternatively, add dry ingredients and milk to the creamed mixture, then stir in vanilla and oil.
- Pour batter into 10-inch tube pan and bake for 90 minutes or until a toothpick inserted into the center comes out clean.
I hope you all have a great weekend. God bless.