Chuck ozburn's aunt aubrie's pound cake
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Sugar |
| 1 | cup | Spry or Crisco |
| 5 | Eggs; separated | |
| 1 | cup | Sweet milk |
| 3 | cups | Flour; (plain) |
| 1 | teaspoon | Baking powder |
| ¼ | teaspoon | Salt |
| 1 | teaspoon | Vanilla |
Directions
Cream sugar and Spry; add egg yolks one at a time, beating after each addition; add milk, dry ingredients and vanilla, beating to mix well; beat egg whites until stiff and add to batter; 'hand beat' for 8 minutes; pour into a greased, floured baking pan and bake 2-½ hours at 250~F. Chuck Ozburn HBWK07A NOTES : Mrs. H.L. Ozburn, Atlanta, GA recipe circa 1957.
Lynn Thomas' notes: Made this New Years Day 1997; used salted butter instead of Crisco and omitted the salt; baked it in a bundt pan. Excellent recipe--will serve it with Hot Buttered Rum Fruit.
Recipe by: Family Recipes by Paige Ozburn Daniel Posted to TNT Recipes Digest, Vol 01, Nr 907 by WWGQ25C@... (MRS LYNN P THOMAS) on 1 Ja, n 1998