Buttermilk pound cake #1

Yield: 12 Servings

Measure Ingredient
2 cups Sugar
¾ cup Shortening
3 Eggs
2 cups All-purpose flour
1 teaspoon Baking powder
½ teaspoon Soda
⅛ teaspoon Salt
1 cup Buttermilk
1 teaspoon Almond flavoring
1 teaspoon Vanilla
Powdered sugar

Cream sugar & shortening. Beat in eggs, one at a time. Sift dry ingredients together & blend into creamed mixture alternately with buttermilk. Add almond & vanilla flavoring. Bake for 1 hour in a greased & floured bundt pan at 350. Dust top of cake with powdered sugar after removing from pan.

MARY WATERS

ZINA RICHMOND

From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .

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