Mama's Pound Cake

It's always good having a yummy pound cake recipe on hand and this one is a good one to have. It calls for vegetable shortening but I used coconut oil instead which gave it a really nice flavour that went well with the strawberries and frozen yogurt I served it with. You could also just use all butter if you want. Some have said it's a bit sweet with the 3 cups of sugar, I put just slightly less but it goes good with fresh berries without any added sweetening. This make a lot of batter so make sure you use a large tube pan (I used an angel food cake pan that doesn't have the removable bottom) You could use a large bundt pan, cake pans or large loaf pans, whatever you use make sure it doesn't fill more than about half way. Recipe is from Paula Dean.

Ingredients

1/2 pound (2 sticks or 1 cup) butter, plus more for pan

1/2 cup vegetable shortening

3 cups sugar

5 eggs

3 cups all-purpose flour, plus more for pan

1/2 tsp fine salt

1/2 tsp baking powder

1 cup milk (I used half & half)

1 tsp vanilla extract

Directions

Preheat over to 350 F

With a mixer, cream butter and shortening together. Add sugar, a little at a time. Add eggs, 1 at a time, beating after each addition. Stir dry ingredients together in a bowl and add to mixer alternately with milk, starting with the flour and ending with the flour. Mix in vanilla. Pour into a greased and floured tube pan and bake for 1 to 1 1/2 hours (this depends on what pans you use could be less time if separating the batter into multiple pans), until a toothpick inserted in the center of the cake comes out clean.