Vanilla Pound Cake
Yields:________
Total Time:________
Ingredients:
- 1/4 Teaspoon Salt
- 1/2 Cup Crisco
- 1/2 Teaspoon Baking Powder
- 1 Cup Whole Milk @ Room Temperature
- 2 Sticks Margarine (1 Cup Butter) @ Room Temperature
- 2 Teaspoon Vanilla Extract
- 3 Cups All-Purpose Flour
- 3 Cups Granulated Sugar
- 5 Eggs @ Room Temperature
Equipment:
- Measuring Cups
- Long Handle Wooden Spoon
- Measuring Spoons
- Oven
- Stand or Hand Mixer
- Large Mixing Bowl
- Batter Spatula
- Baker's Joy Baking Spray
- Ceramic Dinner Plate
- Colander or Strainer
- Sifter
- 10-inch Round Cake Taker
- Oven Mitts
- Bundt© Pan
Pre-Preparation:
- Lay out all ingredients/equipment 15 minutes prior to cooking/baking.
- SIFT Flour, Baking Powder, & Salt together to create a "FBP&S Mixture" (Flour, Baking Powder, & Salt)
Directions:
- Preheat oven to 350oF.
- In a large mixing bowl, with a mixer, mix Margarine or butter, Crisco, & Sugar together until well blended.
- Add in Vanilla Flavorings.
- Crack eggs into mixture 1 at a time, until batter is fluffy.
- Then remove bowl from mixer
- Using a Wooden Spoon, add "FBP&S Mixture" (3/4 Cup Each Time), & Milk (1/3 Cup Each Time) in this order: "FBP&S Mixture", then Milk, then "FBPS Mixture", then Milk & repeat ending with "FBP&S Mixture" You will have to add the "FBP&S Mixture" 5 times, the Milk 3 times.
- Generously grease inside of the Bundt© Pan.
- Pour in cake batter.
- Place cake on Lower Middle Oven Rack, this is the rack slot about one level above the Baking Element Coil (Bottom Burner). Using a Pot Holder position Rack as necessary.
- Bake for approx. 60 Minutes. Please Note Ovens vary, so check cake approx. 5 Minutes before previously suggested.
- After baking let cake stand on stove for at least 15 Minutes.
- Then gently dump cake out of pan onto a Cake Plate or other appropriate surface (i.e. Cake plate, or a Large Round Platter and cover.
- Then pour or frost Vanilla Frosting or Vanilla Glaze over the hot cake.
- Pour over cake thinly, back and forth.
