(Just made this today for Easter dessert of strawberry shortcake. It was so easy and turned out fabulous, so I am re-posting it. It was either this or toffee sticky pudding cake, another of our favorites. Of course neither one has chocolate, so our chocolate lovers are left in the lurch. But even they took notice when they got some of this cake covered in strawberries and whipped cream. I love it all naked on the plate too)
This came from a beloved and ragged, well loved book put together by Home Ec. teachers of Alabama back in the day.
Mrs. Blair told me some stories about this recipe.
“One Mothers Day her and her husband heard a commotion in the kitchen from the children. James (her husband), said to just let them be and see what happens. They were maybe 8 and 6 years old. Darned if they didn’t successfully make this Baptist pound cake all by themselves! We’ll never know how they did it. They were so proud and excited. I guess they saw me making it often enough.”
Here is their recipe from the book.
You can tell this book is well used and this recipe well loved. It is her stand by and don’t we all like to have that one recipe that we can turn to and know it wont let us down time and time again?
“My dad used to put a big chunk of pound cake in a tall glass and would fill it up with milk and eat it that way. Now my son and I can put away a whole pound cake just like that a couple of days.” (James Blair)
So here is the recipe below for those who don’t want to read from the picture:
Baptist Pound Cake
- Yield: 1 bundt cake (20 Servings)
- Prep: 15 mins
- Cook: 1 hr 30 mins
- Ready In: 1 hr 45 mins
Here is a reliable, moist and delicious pound cake good as is or used as a shortcake dessert.
- 1/2 cup butter
- 1/2 cup shortening or oil
- 3 cups sugar
- 5 eggs
- 1 tsp. vanilla
- 3 cups flour, all purpose
- 1/2 tsp. baking powder
- 1 cup milk
- Using a hand blender, mix the butter and shortening together. Add the sugar in, mixing well.
- Add the eggs one at a time, mixing well after each egg.
- Whisk together the flour and baking powder. Set aside
- Alternate adding the flour and the milk to the egg/sugar batter. Do not over mix or it might toughen the batter. Add the vanilla.
- Pour the batter into a sprayed bundt pan, smoothing over the top.
- Put into a COLD oven and turn it on to 350 degrees. Bake for approx 1 hour 5-15 minutes, testing. The top should still look a little wet.