SISTERS POUND CAKE
This recipe has been in our family since time out of mind. It is the best of all worlds, it is simple, it is GOOD, it keeps very well and it actually is better the day after it is baked(if it lasts that long). The only change I have made to the recipe my Grandmother used is adding the teaspoon of baking powder. It assures you won't have a "sad streak" in the pound cake.
Provided by DaMama_rules
Categories Dessert
Time 1h50m
Yield 12-16 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees.
- Grease and flour bundt pan( I use the baking spray).
- Cream butter and Crisco then add sugar. Mix until thick and creamy.
- Add eggs, one at a time, mixing well after each.
- Sift flour and baking powder together. Alternately add flour and sour cream, beginning and ending with the flour.Mix well but do not overbeat(it will make the cake tough).
- Add flavoring.
- Put into prepared pan and bake 90 minutes. Remove from oven and cool for 20 minutes before turning out. Let cool.
- This is good warm or room temperature. And it is even better the next day.
Nutrition Facts : Calories 596.4, Fat 30.7, SaturatedFat 15.6, Cholesterol 154.8, Sodium 185, Carbohydrate 75, Fiber 0.8, Sugar 50.3, Protein 7.1
AUNT SISTER'S POUND CAKE
In many of the Southern States, everyone has a nickname. We always referred to my mom's best friend as Aunt Sister, she was like a Sister to mama, & to us like an Aunt, hence the name. This is her recipe. It goes back many years. I have added the addition of the cake enhancer so that it stays moist over a few days & also a...
Provided by Rose Mary Mogan
Categories Cakes
Time 1h35m
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 325 degrees F. These are some of the main ingredients. I used Butter Flavored Crisco for the shortening.
- 2. Here is the Cake Enhancer that I used, 1 tablespoon per cup of flour.
- 3. This is one of the pans that I used to bake the cake it has a 10 cup capacity and is called a CROWN BUNDT PAN. Always remember when filling the pans to leave at least a 1 1/2 to 2 inch space from the top of the cake pan to allow for the cake to rise during baking.
- 4. This is the other 10 cup Bundt pan that I used it is called an ELEGANT PARTY BUNDT PAN. Spray both pans liberally with Bakers Joy and set aside till needed.
- 5. Add the butter and shortening & cake enhancer to a large mixing bowl and cream together by gradually adding in the sugar a small amount at a time, and beating until mixture is smooth and no granules remain.
- 6. Add the room temperature eggs, one at a time and beat well after each addition.
- 7. Gradually add in the cake flour, alternating with the milk & lemon extract & Lor Ann lemon emulsion. Beat well. Add a few drops of yellow food color if desired for a more lemon colored batter. Beat until batter is smooth. Then divide evenly between the two prepared cake pans or one large pan.
- 8. Place in preheated 325 degree F. oven and bake for 1 hour or until toothpick inserted into center of cake comes out clean.
- 9. Remove from oven sit on metal rack for about 5-7 minutes then invert onto a large cake platter. This is the ELEGANT PARTY BUNDT PAN CAKE.
- 10. This is the Crown Bundt Cake. I decided to leave them both plain after all, and served them with fresh fruit. GLAZE: MELT BUTTER IN SAUCEPAN OVER LOW HEAT;THEN ADD SIFTED POWDERED SUGAR AND STIR, ADD IN LEMON JUICE OR MILK AND LEMON EXTRACT & STIR UNTIL BLENDED, REMOVE FROM HEAT. POUR OVER CAKE AND LET DRIZZLE DOWN SIDES OF CAKE AS DESIRED. Using lemon juice instead of milk adds more of a tart lemony flavor to the glaze.
- 11. Here is what the cakes and pans look like together. COMPLIMENTS OF COLLEEN SOWA here at Just a Pinch.
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