Aunt Sweet's Poundcake

• servings: 10 - 12
• active time: 20 mins
• total time: 1 hr

Ingredients

Prep Time: 20 minutes

Cook Time: 1 hour

Yields: 10–12 servings

Ingredients:

– 2 sticks butter, softened

– 1/2 cup shortening

– 1 (1 lb) box dark brown sugar

– 5 eggs

– 1 cup heavy whipping cream

– 3 cups cake flour, sifted 3 times

– 1/2 teaspoon salt

– 1 teaspoon baking powder

– 1/2 teaspoon vanilla extract

Directions

1. Preheat oven to 350°F.

2. In a large bowl, cream together the butter and shortening with an electric mixer until fluffy.

3. Add brown sugar and continue creaming until smooth.

4. Mix in the eggs, one at a time, beating well after each addition.

5. In a separate bowl, sift and remeasure the cake flour. Combine with salt and baking powder.

6. In a cup, mix together heavy cream and vanilla extract.

7. Alternately add dry ingredients and cream mixture to the creamed butter mixture, mixing just until combined.

8. Pour the batter into a greased bundt pan. Tap pan gently on the counter to release any air bubbles.

9. Bake for 1 hour. Test doneness by inserting a butter knife into the thickest part of the cake—it should come out clean.

10. Cool in pan briefly, then turn out onto a wire rack to cool completely.

Notes

Rich and nostalgic, best enjoyed with memories and coffee.