Selma's Virginia Pound Cake
Selma'S Virginia Pound Cake is an moderately easy dinner. Made with 1 c. butter, softened, 1/2 c. crisco, 3 c. sugar, 5 eggs and 3 c. cake flour, this recipe delivers authentic, satisfying flavors. Perfect for family dinners and special occasions.
Cream together butter and Crisco.
Add sugar and continue to cream until perfectly smooth, about 10 minutes.
Add eggs, one at a time, beating until well blended.
Add cake flour a little at a time.
Slowly add milk, then flavorings.
Add baking powder last. (This is a lighter and better blended mixture if electric mixer is used.) Grease and flour a large Bundt pan (or line with foil and grease and flour a large tube pan or a small tube pan and a loaf pan).
Pour cake batter into pans and place in a cold oven.
Turn temperature to 325° or 350° and bake for 1 hour and 15 minutes. Do not jar cake or remove from oven too soon.
Cool slightly and remove from pan.
Can be served as a base for strawberry shortcake.
Toasted pound cake slices spread with butter make an excellent breakfast treat.
Freezes well.
Serves 15.
🍷 Perfect Pairings
Complete your meal with these
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