Description
This is the main pound cake recipe my Mammaw used, my Momma uses, and now I make it for my family. We love to have strawberry shortcake with this cake in the summertime when fresh berries are plentiful.
Ingredients
- 3 sticks Butter, Softened
- 3 cups Sugar
- 5 Large Eggs
- 2 teaspoons Vanilla Butternut Flavoring (or 1 Teaspoon Each Vanilla And Butternut)
- 1 can (5 Oz. Size) Evaporated Milk
- 3 cups Cake Flour
- ¼ teaspoons Baking Powder
- ½ teaspoons Salt
- FOR THE GLAZE (optional):
- 1 cup Powdered Sugar
- 1 teaspoon Vanilla
- 3 Tablespoons Milk (or As Needed)
Preparation
Do not preheat oven. Prepare a 10-inch tube or bundt pan for baking by spreading a thin layer of shortening or butter all over the inside of the pan. Sprinkle flour in the pan and shake until the entire surface is dusted with flour.
In a large mixing bowl, cream together butter and sugar until fluffy. This usually takes about a minute using a stand mixer. Add eggs one at a time, mixing after each addition. Add flavorings.
Pour evaporated milk into a measuring cup and add enough water to make 1 cup (8 ounces).
In a smaller bowl, mix together dry ingredients: flour, baking powder, salt. Add flour mixture to the butter mixture a little at a time, alternating with the milk until all has been incorporated and thoroughly combined.
Pour batter into prepared pan. Put pan in a cold oven. Do not preheat. Set oven temperature to 325ºF and bake for 1 1/2 hours or until a toothpick inserted in the center comes out clean. Cool slightly in the pan on a wire rack, about 5 minutes. After the pan has cooled slightly, put a wire rack over the cake and turn the pan upside down. The cake will come out of the pan and onto the rack.
While the cake is cooling, prepare the glaze if using (optional). Mix together powdered sugar, vanilla, and 1 tablespoon of milk at a time, until desired consistency, usually 3 tablespoons. Drizzle over cake while still a little warm.
