I shared this back in June, but having just made it again, I wanted to share it with you. It’s a favorite during the holidays.
A note before I continue: I am giving you the original as it appeared in a cookbook from my home town. However, I modified 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 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.