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Ingredients
| household shortening: 1/2 cup |
| salted butter: 1 cup (no substitutes) |
| granulated sugar: 3 cups |
| eggs: 5 (large) |
| all-purpose flour (unsifted): 3 1/2 cups |
| baking powder: 1/2 tsp |
| 2% milk: 1 cup |
| rum extract: 1 tsp |
| coconut extract: 1 tsp |
| granulated sugar: 1 cup |
| water: 1/3 cup |
| almond extract: 1/2 tsp |
Great Pound Cake
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
120 min -
Servings
9 serving(s)
Tags
- Cream together Crisco, butter and sugar.
- Add eggs, beating well after each addition.
- Sift flour and baking powder in separate bowl.
- Add dry ingredients and milk alternately to butter mixture, beginning and ending with flour.
- Add rum and coconut extracts.
- Pour into a large greased and floured bundt pan and place pan on a cookie sheet.
- Bake at 300° for 1 1/2 to 1 3/4 hours. Test with toothpick for doneness.
- Right before cake should be done, bring water and sugar to rolling boil.
- Remove from heat and add almond extract.
- While cake is still in pan, pour the glaze over cake and let stand about 30 minutes before removing from pan.