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Home cooking -- Family version of popular cake

November 25, 2009

There are as many recipes for pound cake as there are cookbooks. This recipe is a traditional, old-fashioned version from my Aunt Marjorie. No one in our family knows if this was passed down to her, but the recipe dates back at least 75 years.

It's moist, dense and decadent. Try adding a raspberry or lemon-curd sauce on the side.

-- Joyce Summers

Velvet pound cake



1 stick butter
1 stick margarine
1/2 cup shortening
3 cups sugar
1 cup evaporated milk
3 cups flour
1/2 teaspoon baking powder
1 teaspoon vanilla
2 teaspoons lemon or almond extract
5 eggs

Do not preheat oven.

Grease and flour a 7-inch tube pan or bundt pan.

Using a mixer, cream butter, margarine and shortening until fluffy. Add sugar and cream well. Add milk and mix. Add flour one cup at a time, mixing well after each cup. Add baking powder, vanilla, and lemon or almond extract. Mix well. Add eggs one at a time, beating well after each.

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Pour into prepared pan and place on second shelf of cold oven. Heat oven to 325 degrees and bake for 1 1/2 hours or until toothpick comes out clean.

-- Submitted by Joyce Summers, personal chef and owner of Dinner's On! Personal Chef Service, Frederick, Md.; call 301-606-8007

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