We're celebrating Senior Prom Day at the Stephens house.
Friends and family will be stopping by for the fun.
There's gotta be something yummy in the house for the special day!
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| stewart/stephens old fashioned pound cake |
Stewart/Stephens Old Fashioned Pound Cake- by lisa stephens
• 1 stick real butter, salted- room temperature
• 1 stick Land o Lakes margarine (use this brand) – room temp.
• ½ cup Crisco shortening
• 3 cups sugar
• 5 eggs, room temperature
• 3 cups All Purpose flour
• ½ tsp. baking powder
• ¼ tsp. salt
• ½ cup whipping cream- room temperature
• ½ cup whole milk- room temp.
• 2 tsp. vanilla extract
• 1 tsp. each of coconut, butter, and lemon extracts
• (these flavors are optional and can be left out for a vanilla pound cake)
Directions for mixing: It’s very important to follow each step exactly.
Cream the room temperature butter, margarine and Crisco until fluffy.
Add sugar and continue to beat until very fluffy, at least a minute at medium high speed in a kitchen aid mixer. Add eggs, one at a time and beat well.
Sift flour, baking powder and salt with a wire whisk.
Add alternately with the combination of milk and whipping cream. And mix slowly as you do this. Mix well and add the flavorings.
Mix the batter at medium high speed one last time for about 1 minute until fluffy and no lumps remain. Don’t over mix but mix well.
Coat the tube pan with Crisco and dust with flour. (You can’t skip this step with the pound cake. This helps create the yummy crust!)
Bake at 325 degrees for 1 hour 10 min. Cool 10 minutes and remove to wire rack to cool further. At this point someone will most likely cut into your warm pound cake and ENJOY!
