Recipe: Baptist Pound Cake

Photo from Wikimedia Commons, Flickr upload
I was hunting for a topic to write about today and decided to look through Mother’s recipe cards for inspiration.  Baptist pound cake is a recipe I remember using when I was in high school, and as a fallback dessert when a pie wouldn’t do as I got older.  It’s similar to bourbon cake, but without the whiskey (hence Baptist!).   It’s moist and dense, and is super with fresh strawberries or other fruit.

The recipe card is pretty old.  It was nice to see Mother’s handwriting again–leans slightly to the right, not too loopy or feminine, very clear and easy to read.  As she got older her writing deteriorated.  Cursive writing is becoming a lost art.  At least the pound cake recipe still survives on its yellowed index card.

Baptist Pound Cake

1/2 cup shortening (Mother recommends Crisco–not sure what to substitute)

1 stick of margarine or butter

3 cups sugar

5 eggs

3 cups plain flour

1/2 teaspoon baking powder

1 cup milk

1 teaspoon vanilla

Cream butter and shortening with sugar.  Add one egg at a time, beating well after each addition.  In a separate bowl, sift flour, add baking powder.  Add milk and the flour mixture alternately to the creamed mixture.  Pour into a prepared tube pan (use Pam for baking, or butter the interior lightly and shake flour to coat.)  Put into a COLD oven.  Bake at 350 degrees for 1 hour 15 minutes.


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