Aunt Johnnie's Pound Cake So Tasty

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Aunt Johnnie's Pound Cake

"This is a wet, very flavorful pound cake. Absolutely incredible plain or served with strawberries and whipped cream."

Ingredients :

1/2 cup shortening
1 cup butter
2 half cups white sugar
five eggs
2 teaspoons almond extract
1 cup milk
1/2 teaspoon baking powder
3 cups cake flour

Instructions :

Prep : 30M	Cook : 12M	Ready in : 2H

Preheat oven to 300 tiers F (150 tiers C). Lightly grease and flour a ten inch Bundt pan.
Cream shortening, butter and sugar until mild and fluffy (for pleasant results use an electric powered mixer). This will take some time. Add eggs one after the other, beating nicely after each addition. Beat in almond extract.
Combine baking powder and flour. Stir into creamed aggregate alternately with the milk, starting and finishing with flour. Pour batter into prepared pan.
Bake in the preheated oven for 1 to 1 half of hours, or until a toothpick inserted into the middle of the cake comes out easy. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Notes :

Reynolds® Aluminum foil can be used to maintain food wet, prepare dinner it flippantly, and make easy-up less difficult.

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