Sunday, November 9, 2008

Gary's pound cake

Here is a wonderful pound cake that holds up well at high altitude. Pound cake has so much butter in it that it tends to fall at high altitudes and this one uses shortening. I substituted butter flavor shortening for regular. Our friend, Gary Owens sent me this and I'm sharing it with you. Great gift for the holidays!!!

  1. 1 cup butter flavor Crisco

  2. 2 cups sugar

  3. 1 teaspoon orange extract

  4. 1 teaspoon lemon extract

  5. 1/2 teaspoon butter flavor extract

  6. 1 teaspoon vanilla

  7. 6 organic Eggs

  8. 2 cups flour

  9. 1 teaspoon salt

Cream shortening and sugar and add the flavorings. Add eggs, one at a time, beating at high speed. Sift the flour and salt and fold into the egg mixture. Bake in a greased and floured tube pan at 350 degrees for 1 hour. Check with toothpick for doneness. Cool for 25 minutes in pan on rack. Remove from pan to cake plate and cool completely. Dust with powdered sugar. Enjoy!

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