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Aunt Johnnie's Pound Cake

Submitted by: Jean Higginbotham

Aunt Johnnie's Pound Cake
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  • Prep Time: 30 Minutes
  • Total Time: 2 Hours
  • Yield: 1 - 10 inch Bundt cake
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This is a moist, very flavorful pound cake. Absolutely wonderful plain or served with strawberries and whipped cream.

Ingredients

  • 1/2 cup shortening
  • 1 cup butter
  • 2 1/2 cups white sugar
  • 5 eggs
  • 2 teaspoons almond extract
  • 1 cup milk
  • 1/2 teaspoon baking powder
  • 3 cups cake flour

Directions

  1. Preheat oven to 300 degrees F (150 degrees C). Lightly grease and flour a 10 inch Bundt pan.
  2. Cream shortening, butter and sugar until light and fluffy (for best results use an electric mixer). This will take a while. Add eggs one at a time, beating well after each addition. Beat in almond extract.
  3. Combine baking powder and flour. Stir into creamed mixture alternately with the milk, starting and ending with flour. Pour batter into prepared pan.
  4. Bake in the preheated oven for 1 to 1 1/2 hours, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Nutritional Information

  • Calories: 544 cal
  • Total Fat: 26.7 g
  • Saturated Fat: 12.8 g
  • Cholesterol: 130 mg
  • Sodium: 168 mg
  • Carbohydrates: 70.8 g
  • Fiber: 0.6 g
  • Protein: 6.4 g
  • Sugars: 42.9 g
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  • Potassium: 101 mg
  • Calcium: 56 mg
  • Iron: 3 mg
  • Magnesium: 11 mg
  • Folate: 78 mcg
  • Niacin Equivalents: 4 mg
  • Thiamin: < 1 mg
  • Vitamin A - Iu: 613 iu
  • Vitamin B6: < 1 mg
  • Vitamin C: < 1 mg
  • Calories From Fat: 240 kcal
  • Percent Of Calories From Carbs: 51
  • Percent Of Calories From Fat: 43
  • Percent Of Calories From Protein: 4
  • Percent Of Calories From Saturated Fat: 20

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Printed on August 1, 2014 at 5:49 am