This great recipe for a vanilla pound cake was actually printed in a funeral program. The family that shared it felt like it would be a great remembrance for anyone who knew their mother & grandmother and what a good cook she was. What a special memory to share.
I did not attend the service, but my husband did and made sure to save the recipe so that I would make it one day. That day was today. Enjoy.
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Nanny’s Pound Cake
Description
A delicious vanilla pound cake. Forget icing. It stands alone.
Ingredients
- 3 cups sugar
- 1 cup butter
- 1/2 cup Crisco shortening
- 6 eggs at room temperature
- 1 cup whole milk
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 2 teaspoons vanilla (I used Mexican)
Instructions
- Preheat oven to 325 degrees F.
- Grease and flour a tube or bundt pan.
- In a large bowl or stand mixer bowl, cream butter, Crisco and sugar.
- Add eggs, one at a time, incorporating fully after each one.
- Mix dry ingredients in a separate bowl.
- Alternate adding 1/4 of the dry ingredients, followed by 1/4 of the milk.
- After fully mixed, add vanilla.
- Bake for 80 minutes or until edges start to pull away from pan.
- Cool for at least 15 minutes before removing from pan.
Notes
My cake over-flowed in the bundt pan, so next time I will use a tube pan or not fill with all of the batter.
Notes: My cake over-flowed in the bundt pan, so next time I will use a tube pan or not fill with all of the batter.
This recipe came from the Bralley family in Davie County, North Carolina, in memory of Delphia McPeak Bralley.
