Madge's Pound Cake

Makes one 10-inch tube cake

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, are denser and closer to the original. Usually I prefer the dense cake, but this cake is also very good and is what many people are accustomed to. Madge was a friend of my mother. She made a variety of delicious cakes and gave several of the recipes to my mother.

Ingredients

• 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.