This is the pound cake recipe I use from freshloaf... Missing one measurement - 1/4 tsp of salt. So here yall go! Makes a great cake with cookie crust. My Mama Deborah C Gaddis makes the all time winner Cream Cheese pound cake that has an amazing cookie crust. Maybe shell share hers too! Old-Fashioned Pound Cake 1. 2 sticks of butter 2. 1/2 cup vegetable oil 3. 3 cups all purpose flour 4. 3 cups of Sugar 5. 1/2 teaspoon Baking Powder 6. 1/2 teaspoon vanilla -Added-vanilla extract used 7. 5 Eggs 8. 1 1/4 cup whole milk Bring your eggs and butter to same room cool temperature - so the butter is fairly soft -this helps prevent the curdling effect you get when mixing the batter together at different temperatures. By hand or electric mixer Grease and flour pans - Preheat oven to 325F - I use convection oven and bake for 1 hour and 20 min. for my 10+ cup large non-stick bundt pan. Testing with a spagetti noodle poked down into the cake and coming out dry. The crust will be a nice dark golden brown. Sift flour, salt and baking powder together in a bowl 3 times now I just shake it though a wire sifter once. In a large bowl or mixer, Cream butter, oil and sugar until light and fluffy - Add eggs one at a time to creamed mixture I lightly beat them - Add milk and flour to creamed mixture alternately. I end with the flour. Add vanilla extract. You can also use lemon extract. After the cake is baked. Cool for about 5 minutes. Lay a cooling rack on top of the pan and invert. Lay another cooling rack on top of the bottom of the cake and flip back over to see the cookie crust side...try not to eat it all!
Posted on: Thu, 07 Aug 2014 23:28:25 +0000
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