Rating: 4.5 stars 4.4
401 Ratings
  • 5 star values: 273
  • 4 star values: 74
  • 3 star values: 30
  • 2 star values: 14
  • 1 star values: 10

This is a moist, very flavorful pound cake. Absolutely wonderful plain or served with strawberries and whipped cream.

Recipe Summary

prep:
30 mins
cook:
1 hr 30 mins
total:
2 hrs
Servings:
12
Yield:
1 - 10 inch Bundt cake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 300 degrees F (150 degrees C). Lightly grease and flour a 10 inch Bundt pan.

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  • Cream shortening, butter and sugar until light and fluffy (for best results use an electric mixer). This will take a while. Add eggs one at a time, beating well after each addition. Beat in almond extract.

  • Combine baking powder and flour. Stir into creamed mixture alternately with the milk, starting and ending with flour. Pour batter into prepared pan.

  • Bake in the preheated oven for 1 to 1 1/2 hours, 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.

Nutrition Facts

544 calories; protein 6.4g; carbohydrates 70.8g; fat 26.7g; cholesterol 119.8mg; sodium 167.5mg. Full Nutrition
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