This
mouth-watering Buttermilk Pound Cake recipe offered by Alice Musgrove
makes a special treat for any occasion. It will keep them coming back
for more!
Ingredients:
- 6 Large Eggs
- 1 1/4 cups Solid Crisco
- 3 cups Sugar
- 3 cups sifted plain flour
- 1 tsp. lemon flavoring
- 1/2 tsp. vanilla/butternut-vanilla flavoring
- 1 cup buttermilk
- 1/4 tsp. baking soda
- 1/4 tsp. salt
Directions:
1. Preheat oven to 325 degrees.
2. Cream Crisco and sugar together.
3. Add flavorings, then salt & baking soda - mix well.
4. Add eggs one at a time mixing well with an electric mixer.
5. Add flour and buttermilk alternately - continue to mix well with electric mixer.
* Note: The more you mix the batter the lighter the cake will be.
6. After batter is thoroughly mixed pour it into a large bundt
pan.
* Note: Once the cake is in the oven make sure not to open the oven door
or do anything that could cause the cake to vibrate or the batter may
fall.
7. Bake in preheated over at 325 degrees for an hour. Then, without
opening the oven door, turn up the oven temperature to 350 degrees and bake
for approx. 30 more minutes until golden brown and done.
- Enjoy!
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