Zutaten für Aunt Johnnie's Pound Cake
- 1 cup (2 sticks) shortening
- 1 cup (2 sticks) unsalted butter
- 3 cups granulated sugar
- 6 large eggs
- 1 teaspoon almond extract
- 1 cup milk
- 4 teaspoons baking powder
- 4 1/2 cups all-purpose flour
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Zubereitung von Aunt Johnnie's Pound Cake
- Preheat oven to 300°F (150°C).
- Grease and flour a 10-inch bundt pan thoroughly. Dust with extra flour, tapping out excess.
- In a large bowl, cream together 1 cup (2 sticks) shortening, 1 cup (2 sticks) unsalted butter, and 3 cups granulated sugar until light and fluffy using an electric mixer. (This may take 5-7 minutes)
- Add 6 large eggs one at a time, beating well after each addition.
- Beat in 1 teaspoon almond extract.
- In a separate bowl, whisk together 4 ½ cups all-purpose flour and 4 teaspoons baking powder.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup milk, beginning and ending with the flour. Mix until just combined. Be careful not to overmix.
- Pour batter into the prepared bundt pan.
- Bake in the preheated oven for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean. If browning too quickly, loosely tent with foil.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
201g
Fat
78g
Carbs
27g
