Buttermilk pound cake #1
12 Servings
Ingredients
| Quantity | 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 | ||
Directions
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, .