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Aunt Ruth’s Pound Cake
This pound cake is the best I have ever eaten. The recipe is from my Grand Aunt, the late Ruth Hill of Shelby, NC. It has a very fine crumb and a
wonderful flavor. Since Aunt Ruth wasn’t able to have children to pass this on to, I wanted to pass it along to the world so that she’ll live on through her wonderful recipe.
2 sticks unsalted butter, room temperature
1/2 cup shortening
3 cups cake flour, preferably Soft As Silk brand
3 cups sugar
5 eggs
1 cup whole milk
1 teaspoon baking powder
1 teaspoon vanilla
1 teaspoon lemon extract
Cream butter, shortening and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Sift dry ingredients together.
Add vanilla and lemon extract to milk. Add dry ingredients to sugar and egg mixture, alternating with liquid, beating just to blend, until all ingredients are combined. Beat batter on medium speed for 5 minutes.
Place into greased and floured 10-inch tube pan and place into COLD oven. Bake at 350 degrees for 1 hour and 15-20 minutes until a cake tester inserted in the middle comes out clean.
© 2000, Rick McDaniel
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