The pound cake just came out of the oven. My kitchen smells like heaven. Really! Its beautiful and perfectly formed.
When it has cooled, but is still a bit warm, I will place it on it's own crystal pedestal plate. I will not place the glass cover on it until it is perfectly cold. Otherwise, it would ruin the wonderful crunchy outside part of the cake, the best part.
Tonight with the cake, there will be fresh strawberries, not home grown, but good, with real whipped cream to go over the cake, while it is still warm.
When my husband comes home he will see the cake in all its glory on its pedestal, and rejoice. (Little does he know that this just might be dinner.
) He won't complain. He is a dessert freak.
The cake.
Cream 1/2 cup Crisco, and 1/2 cup butter (2 sticks).
Add 3 cups sugar (dixie crystals) and beat well in your new red Kitchen Aid mixer. (Other colors will do in a pinch).
Add 5 large, or extra large eggs, one at a time beating after each addition.
Mix alternately, 1 cup of milk, with 3 cups of plain all purpose flour.
Add 1 teaspoon of vanilla extract, and 1/2 teaspoon of almond extract. (if you like lemon flavor better substitute 1 teaspoon of lemon extract for the almond). I love the almond!
Mix, careful not to overmix, if using a Kitchen Aid mixer, and pour into greased, floured tube pan.
Put cake in cold unpreheated oven, and bake at 325 degrees for 1 and 1/2 hours.
Sometimes I'm disgusted at just how domestic I love to be, when I'm in the mood.
I know another recipe thread. :rolleyes:
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