Tammy's Favorite Pound Cake - Master Cookbook Recipe # 239

Name: Tammy's Favorite Pound Cake - Master Cookbook Recipe # 239
Prep time: 15 min
Cook time: 70 min
Total time: 85 min
Yield: 1 (one) large 12-cup Bundt or tube cake
Cuisine: Southern
Ingredients: 1 cup shortening; 3/4 cup salted butter, room temperature; 3 cups granulated sugar; 9 large eggs; 2 tsp baking powder; 1 tsp salt; 3 cups all-purpose flour (or cake flour); 2 tsp vanilla extract; 1 tsp almond extract

By using a combination of shortening and butter along with nine eggs, this cake achieves that classic, tight crumb and golden crust that Southern bakers dream of. It’s a tall, impressive cake that’s perfect for any occasion.

This is recipe #239 in Tammy’s Master Cookbook.

Prep time: 15 minCook time: 1 hr 10 min Total time: 1 hr 25 min

Cook mode Prevent screen from turning off

Ingredients

1 cup shortening
3/4 cup salted butter, room temperature
3 cups granulated sugar
9 large eggs
2 tsp baking powder
1 tsp salt
3 cups all-purpose flour (or cake flour)
2 tsp vanilla extract
1 tsp almond extract

Instructions

Prep: Preheat your oven to 350°F. Thoroughly grease and flour an extra-large 12-cup Bundt or tube pan.
Cream: Using an electric mixer, cream the shortening and butter together for 3 minutes.
Sugar: Gradually add the sugar and continue beating until the mixture is light, pale, and fluffy.
Eggs: Add the eggs one at a time, ensuring each egg is thoroughly incorporated before adding the next.
Dry Ingredients & Flavor: Blend in the baking powder and salt. Gradually add the flour about 1/2 cup at a time. Finally, mix in the vanilla and almond extracts.
Final Mix: Once everything is added, mix on medium-low speed for exactly 2 minutes to develop the perfect structure.
Bake: Pour the batter into your prepared pan (it should be about 3/4 full). Bake at 350°F for 40 minutes.
Lower & Finish: Reduce the oven temperature to 325°F and bake for an additional 30 minutes, or until a toothpick comes out clean.

Notes

Tammy's Tip: "The secret to the texture is in the mixing! Make sure you cream that butter and shortening well at the start, and don't skip that final two-minute mix after the flour goes in. It makes all the difference."