Madge's Pound Cake
Serves 10 to 12
There are many different types of pound cakes, all of which are based on the same recipe. Some, like this version, are lighter in texture. Others, like my old-fashioned pound cake in the similar and related recipes links, are denser and closer to the original. Usually I prefer the dense cake, but this cake is also very good and is what most people are accustomed to. Madge was a friend of my mother from Pennsylvania. As I recall, she made a variety of delicious cakes.
- 1 pound confectioners' (powdered) sugar
- 2-1/4 cups all-purpose flour
- 1 cup shortening, preferably non-hydrogenated
- 1 cup milk, room temperature, divided
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon vanilla
- 5 large eggs, room temperature
Preheat oven to 350° F. Grease a 10-inch tube pan. Combine the sugar, flour, shortening, 3/4 cup milk, salt and baking powder in a large bowl. Beat with electric mixer until creamy, about 3 minutes. Add the vanilla, eggs and 1/4 cup milk. Beat again for 3 minutes. Pour into prepared pan. Bake for 55-60 minutes or until cake springs back to the touch. Cool on rack for 10 minutes. Remove from pan and cool completely before slicing and serving.