-
-
My review
Pound Cake III
5
BROWNEYES230117
"I use this recipe all the time for weddings, and people love it!"
Added to shopping list.
Go to shopping list.
Ingredients
2 h servings 423Original recipe yields 16 servings (1 - 10 inch tube pan)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Sift together the flour, baking powder and salt. Set aside.
- In a large bowl, cream together the butter, shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk. Pour batter into prepared pan.
- Bake in the preheated oven for 80 to 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
You might also like
Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 141156 Ratings
-
-
-
-
-
Most helpful positive review
10/30/2006
So far this is the best pound cake I have ever eaten or made. I did make some minor changes, first of all I creamed the butter, shortening, and sugar for 25 mins, it was so light and fluffy( tha...
Most helpful critical review
10/10/2010
Way....too sweet. Already cut the sugar in 2.5 cups when i red the recipe but still too sweet.So you can't realy taste the buttery flavor because all you taste is sugar.
Most helpful
Most positive
Least positive
Newest
10/30/2006
So far this is the best pound cake I have ever eaten or made. I did make some minor changes, first of all I creamed the butter, shortening, and sugar for 25 mins, it was so light and fluffy( tha...
7/4/2007
Excellent pound cake which will be perfect for the wedding cake I'm about to make ! I used all butter instead of butter and shortening and reduced the milk by about 40ml since butter has 15% wa...
1/28/2006
I loved this cake! Okay, let me start off by saying that I NEVER bake! I learned some things from my mother when i was younger, but that's about it. This recipe was sooooo easy to follow!! I was...
10/13/2009
I used this recipe for two wedding cakes that I made, based on caption from BROWNEYES230117. Not only is it structurely sound for a tiered wedding cake, it is delicious! I received rave reviews ...
7/11/2007
oh my God!!!!! This was my first time ever making a pound cake from scratch and WOW!! Did it come out pretty. I made the one sub which was all butter(1.5 cup) omiting the shortening. And yes P...
2/14/2007
Made it exactly as the recipe showed...The top did brown up quick in about 40 minutes so I covered it with foil. It was done in a little over an hour. Very moist- not too sweet like other revi...
7/29/2001
This recipe was perfect. It was easy to make and it was fantastic!!!
6/12/2009
I had to cut down on the sugar as my son found it too sweet Otherwise a very good cake- Thanks Browneyes
2/21/2006
This cake is very easy to make and tastes great! I made an orange flavoured version. I modified it a little: I used 1 1/2 cup of margerine instead of butter and shortening; 1/2 cup milk and 1/4 ...