Yield: 6
Measure | Ingredient |
---|---|
3¾ cup | Cake flour, sifted |
1 teaspoon | Baking powder |
¼ teaspoon | Salt |
1 cup | Shortening |
¾ cup | Butter or margarine |
2 cups | Sugar |
8 eaches | Eggs |
1 teaspoon | Vanilla |
½ pint | Heavy cream, whipped |
Sift together flour, baking powder and salt. Cream shortening and butter or margarine in large bowl of electric mixer. Add sugar gradually; beat until light and fluffy. Add eggs, one at a time, beating well after each addition. fold in the sifted dry ingredients. Add vanilla. Gently fold in the whipped cream. Pour batter into a 10-inch tube pan which has been greased and floured. Bake in a 325 degree F. oven for 1 hour and 20 minutes or until done. Frost with Soft Coffee Frosting. This cake and frosting will freeze.
SOFT COFFEE FROSTING: 3 Tbsp shortening 3 Tbsp butter or margarine ¼ tsp salt 1 tsp vanilla 1 Tbsp instant coffee 3 cups confectioners' sugar, sifted 4 Tbsp milk
Cream shortening and butter or margarine in small bowl of electric mixer.
Add salt, vanilla, instant coffee, and 1 cup of confectioners' sugar. Add milk and remaining sugar, beat until thoroughly blended. Spread on top and sides of Cream Pound Cake.
From: Florence P. Hanford's Television Kitchen Meals, 1964.
Shared by: June Hoffman, 9/93