Perfect Pound Cake

My Grammy has been baking this pound cake for over 20 years and it is absolutely amazing. She obtained the recipe from a friend and changed it up a bit to make it perfect. She makes this for so many occasions because everyone begs for it. One time she made a pound cake for a group of electricians who were working on powerlines near by. The next day one of the men came by her house and asked her for the recipe because his wife loved it so much. Grammy gladly gave it to him. Now it is time for everyone to have it.

Recipe of pound cake:

You want all your stuff out ready before you bake.

The ingredients are:

• 2 sticks of butter

• ½ cup of shortening

• 3 cups of sugar

• 4 eggs

• 3 cups of all-purpose flour

• 1 cup of evaporated milk

• 1 tablespoon of vanilla extract

• 3 tablespoons of almond extract

• You will also need a Bundt pan, bakers joy no-stick spray, and a 10-inch cardboard plate. 

1. Put 2 sticks of butter and ½ cup of shortening into the mixer. Let it sit until room temperature.

2. Set your oven to 300 degrees.

3. Once the butter and Crisco are room temperature mix on medium and add sugar. 

4. Add the 4 eggs one at a time. You might want to crack the eggs in a separate bowl to make sure you do not get any shell in the mix.

5. Put the mixer on slow and add 2 cups of all-purpose flour with a little time after each one.

6. Raise the mixing bowl. Get your last cup of all-purpose flower and evaporated milk. Alternate adding them a bit at a time so that flower does not shoot everywhere.

7. Stop the mixer then add the tablespoon of vanilla extract. Turn on the mixer and add the three tablespoons of almond extract one at a time.

8. Grab the Bundt pan and spray the bakers joy no-stick spray everywhere on the inside.

9. Add the mix to the Bundt pan and bake on the middle rack for 60 minutes.

10. Once baked take out the pan. Place it on a counter then let it sit for 10 minutes.

11. After the 10 minutes it should not be touching the walls of the pan.

12. With the cardboard plate, put it on top of the pan, hold firmly, flip the pan, and there it is.

History of Pound Cake:

Pound cake originated in the 1700s, deriving its name from its original recipe that called for a pound each of flour, eggs, sugar, and butter. Originating from England, pound cake quickly spread to other countries, each adopting its own variations. By the 1800s, people began enhancing the basic recipe by incorporating liquids like lemon or orange juice to impart additional flavors and textures. In the 1900s, the introduction of baking powder revolutionized pound cake, allowing it to rise more evenly and maintain a lighter crumb.

Today, pound cake exists in numerous variations worldwide. In Mexico, it might include walnuts or raisins, while in France, it is traditionally served in quarters. French-speaking Caribbean countries often infuse their pound cakes with rum or mashed bananas during Christmas celebrations. The German version incorporates alcohol, cocoa, nuts, and dried fruits. Despite these regional adaptations, pound cake retains its fundamental simplicity and original ingredients across all variations.