Selma'S Virginia Pound Cake - cooking recipe

Ingredients

1 c. butter, softened
1/2 c. Crisco
3 c. sugar
5 eggs
3 c. cake flour
1 c. milk
1 tsp. vanilla
1 tsp. almond extract
1/2 tsp. baking powder

Preparation

Cream together butter and Crisco.
Add sugar and continue to cream until perfectly smooth, about 10 minutes.
Add eggs, one at a time, beating until well blended.
Add cake flour a little at a time.
Slowly add milk, then flavorings.
Add baking powder last. (This is a lighter and better blended mixture if electric mixer is used.) Grease and flour a large Bundt pan (or line with foil and grease and flour a large tube pan or a small tube pan and a loaf pan).
Pour cake batter into pans and place in a cold oven.
Turn temperature to 325\u00b0 or 350\u00b0 and bake for 1 hour and 15 minutes. Do not jar cake or remove from oven too soon.
Cool slightly and remove from pan.
Can be served as a base for strawberry shortcake.
Toasted pound cake slices spread with butter make an excellent breakfast treat.
Freezes well.
Serves 15.