Cream sugar, shortening and butter.
Add eggs; beat well. Add dry ingredients, alternating with milk, beating well after each addition.
Add vanilla or other flavoring.
Pour into tube or Bundt pan that has been greased and floured.
Start in COLD oven. Bake at 325\u00b0 for 1 hour and 30 minutes or until tester comes out clean and cake begins to pull away from pan.
Let cool a few minutes and turn on rack to finish cooling.
For the Lemon Pound Cake:
Preheat oven to 325\u00b0F. Prepare bundt
Blend Crisco and margarine well.
Then add eggs, one at a time, beating well after each egg.
Add dry ingredients alternately with milk and mix well.
Bake at 300\u00b0 for 1 1/2 hours. Be sure to put cake in cold oven, then turn oven on.
Grease and flour 1 large cake tube pan.
Cream Crisco and margarine.
Add sugar and cream together.
Add 1/2 cup flour and 1/2 cup milk and blend.
Add eggs one at a time and blend after each addition.
Add remaining milk and flour, blend.
Add flavoring and blend well.
Put cake in cold oven; turn oven to 325\u00b0 for 1 hour; turn to 350\u00b0 for 1/2 hour.
Let cool in oven.
Cream butter and Crisco; then gradually add sugar, creaming mixture well.
Add eggs, one at a time, beating after each addition.
Mix dry ingredients together and add these alternately with the milk to creamed mixture.
Add flavorings.
Place in a well greased tube pan which has also been floured.
Put in a cold oven.
Bake at 325\u00b0 for 1 hour and 15 minutes.
Do not open oven the first hour.
Serves 21 or more.
Mix butter, Crisco and sugar until it looks like ice cream (about 5 minutes).
Add eggs, one at a time.
Blend well after each addition.
Add flavorings and blend (about 2 minutes).
Sift flour, baking powder and salt.
Add 1/2 of this mixture and milk and beat 2 minutes.
Add other 1/2 of ingredients and beat about 3 minutes.
Lightly grease and flour Bundt cake pan.
Pour mixture into pan.
Place in cold oven and turn oven to 325\u00b0 and bake for 1 1/2 hours.
Let cool for 10 minutes in pan.
Grease and flour tube cake pan.
Blend together oil, margarine and sugar.
Beat in eggs one at a time.
Add flour alternately with milk.
Add salt and flavorings.
Put in a cold oven to bake at 325\u00b0 for 45 minutes, then increase temperature to 350\u00b0 for 45 minutes.
Cream butter and sugar. Separate eggs; beat egg whites and set aside. Add egg yolks to butter and sugar. Add flour and milk. Fold in egg whites; add flavoring. Put in cold oven.
Bake at 325\u00b0 for 1 hour and 15 minutes.
Cream butter, Crisco and sugar well.
Continue creaming and slowly add beaten eggs.
Sift flour.
Add salt and baking powder. Mix well.
Add dry ingredients alternately with milk to the creamed mixture, beginning and ending with flour.
Add extracts and blend well.
Pour into a well-greased and floured large tube pan.
Place in cold oven on the lower rack.
Turn oven on at 325\u00b0. Bake for 1 hour 15 minutes.
Do not open oven door.
Cream together shortening and butter until creamy; add sugar and beat until light and fluffy.
Add eggs, one at a time, beating well each time.
Stir in lemon and vanilla flavorings.
Sift together flour and baking powder; add alternately with milk, beginning and ending with flour and beating smooth after each addition.
If desired, stir in coconut.
Pour in greased and floured 10-inch tube pan and place in cold oven.
Bake at 350\u00b0 for 1 hour and 15 minutes or at 325\u00b0 for 1 hour and 45 minutes.
Mix ingredients in given order.
Pour in greased and floured stem pan.
Place in cold oven.
Bake at 300\u00b0 for 1 hour and 15 minutes.
Cream butter, Crisco and sugar until sugar melts. Add beaten eggs.
Sift flour in milk.
Alternately add flavoring. Mix well. Place in tube pan in cold oven on 325\u00b0 for 1 1/2 hours.
Mix Crisco and margarine; blend well.
Add sugar and whip.
Add 1/2 milk and 1/2 flour.
Add eggs, one at a time.
(Blend well after adding each egg.)
Add remainder of milk and flour.
Add flavoring.
Grease and flour cake pan.
Place in cold oven set at 300\u00b0.
Bake one hour.
Bake another 1/2 hour at 325\u00b0.
Remove from pan immediately and cover.
(Have all ingredients at room temperature before beginning to bake.)
Sift flour once, measure, sift 2 times.
Cream butter and Crisco.
Add sugar gradually.
Cream well.
Add eggs, one at a time, beating after each.
Add flour and milk alternately.
Begin with flour and end with flour.
Add flavorings.
Beat at slow speed.
Bake in greased tube pan with wax paper on bottom at 325\u00b0 for 1 hour and 15 minutes.
Start in a cold oven.
t a time.
Add cake flour.
Beat well.
Cream butter, sugar and shortening.
Add eggs one at a time, beating well after each addition.
Add flour and milk alternately. Add baking powder to last of flour.
Add flavoring.
Pour in greased and floured tube pan.
Put into cold oven.
Bake at 350\u00b0 for 1 hour and 25 minutes.
Do not open oven door until time is up.
Cream Crisco and margarine with sugar.
Cream well.
Add eggs, one at a time.
Beat after each one.
Add flour, milk and flavoring all at once.
Beat batter until smooth.
Bake at 300\u00b0 for 2 hours.
Start in cold oven.
Cream margarine and Crisco.
Add eggs, one at a time.
Beat after each addition.
Add flour and milk alternately.
Add flavorings.
Pour into a well-greased and floured tube pan.
Place in cold oven.
Bake at 325\u00b0 for 1 1/2 hours.
Let cool 10 or 15 minutes.
Turn onto wire rack.
Have ingredients at room temperature.
Cream butter, shortening and sugar until fluffy.
Add eggs, one at a time, beating well after each.
Add flour and milk alternately.
Stir in flavorings.
Pour into greased and floured tube pan.
Place in cold oven.
Turn to 350\u00b0 and bake 1 hour and 15 minutes.
Remove from pan and cover immediately.
Don't open and serve until next day.
Soften butter. Cream butter, oil and sugar. Beat well. Add eggs one at a time. Beat well after each. In separate bowl, add flour and salt. Mix milk with 1/4 cup water in measuring cup. Add flour and milk, alternating each to creamed mixture; blend well. Add flavoring. Bake in greased and floured tube pan. Put in cold oven. Turn to 325\u00b0. Bake 1 1/2 hours or until done.