This recipe was a combined effort by my aunt and grandmother and handed down to me. It is easy and very versitle. It makes a firm cake that is great for carving, layering, or just for single layers. It is not recommended that you double this recipe.
7 egg pound cake (very easy)
- 1.5 cups shortening
- 3 cups sugar
- 7 eggs
- 3 cups all purpose flour
- 1 cup milk
- 2 tsp. vanilla
- Cream together shortening and sugar. Add eggs one at a time. Add flour alternately with milk, starting and ending with flour. Vanilla goes in last. Bake at 325 until it tests done.
- This pound cake takes a while to bake because it is quite dense. I have found that an 11X15 pan holds two runs of this batter and bakes in 1 hr 20 min.
- You can alter the flavor by simply substituting some or all of the vanilla flavoring with the flavor of your choice.
I have never made pound cake but need one good for carving so yours caught my eye. Can I ask, do pound cakes rise? How high do I fill the pans?
pound cakes don't rise much, so you can be generous when filling your pan
Can you add more than one recipe or batch to fill up a large cake pan?
Hi Jammjenks! Sounds like a great recipe, do you have to use shortening (i.e. white vegetable shortening) or can (and do) you use butter? Does it make much difference?
Can I use butter instead of the shortening??
Same question as danni73 :-)
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