Pound Cake


  
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<h1>Pound Cake</h1>
<p>My mom’s grandmother made wonderful poundcake! Her recipe is the best I’ve found.</p>
<h2>Ingredients</h2>
<ul>
<li>3 cups sugar</li>
<li>1/2 cup shortening</li>
<li>2 sticks oleo</li>
<li>1 1/4 cups milk</li>
<li>1 1/2 teaspoons vanilla</li>
<li>5 eggs</li>
<li>3 cups flour</li>
<li>1/2 teaspoon salt</li>
<li>1 1/2 teaspoons baking powder</li>
</ul>
<h2>Directions</h2>
<ol>
<li>Cream the sugar, shortening, and oleo.</li>
<li>Combine the milk and vanilla.</li>
<li>Add the eggs one at a time, beating well after each addition.</li>
<li>Sift the flour, salt, and baking powder together.</li>
<li>Add the dry ingredients alternately with the milk mixture.</li>
<li>Pour into a greased and floured bunt cake pan.</li>
</ol>
<p>Bake it at 350°F for about 60 to 75 minutes in a standard Bundt pan.
Start checking at 55 minutes. It is done when:
A toothpick inserted near the center comes out clean or with a few moist crumbs.
The top springs back lightly when touched.
The cake begins pulling slightly away from the sides of the pan.
If the top starts browning too much before the middle in done, lay a piece of foil over the top.</p>
<p>Let it cool in the pan for 10 to 15 minutes, then turn it onto a cooling rack.</p>