| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Cakes | 8 | Servings | |
INGREDIENTS
| 1 | c | Butter |
| 1/2 | c | Soft shortening |
| 3 | c | Sugar |
| 5 | Eggs | |
| 3 | c | All-purpose flour; (Mama Always used Gold Medal) |
| 1 | ts | Baking powder |
| 1/8 | ts | Salt |
| 1 | c | Milk |
| 1 | ts | Each vanilla and lemon Extract; (Mama always Substituted almond For the lemon) |
INSTRUCTIONS
Cream butter, shortening and sugar until very light and fluffy. Then add eggs, one at a time until very creamy. Blend in flour, baking powder and salt mixture alternately with milk in small amounts, beating well after each addition. Blend in flavorings. Turn into greased and floured 10-inch tube pan. Bake in preheated oven 350 degrees 1 hour. Turn off oven heat and allow cake to remain in oven 15 minutes longer. (Or place cake in cold oven, set temperature to 300 degrees and bake 1 hour 40 minutes.) Cake is done when cake tester inserted in center comes out clean. Cool 10-15 minutes in pan on cake rack, then remove from pan and finish cooling on rack. Delicious as is, dusted with confectioners sugar, or frosted with 7-minute icing. Posted to recipelu-digest by GramWag@aol.com on Feb 7, 1998
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