Wednesday, December 1, 2010

Grandma Sullivan's Pound Cake

This is how Grandma made the cake while we were young.

1 cup margarine
1 cup crisco
4 cups sugar
1 cup milk (She used 1/2 cup evaporated milk 1/2 cup water)
6 large eggs
3 1/2 cups All Purpose flour
1 tsp salt
1/2 tsp baking powder
1 tsp vanilla

This is how she has been making it as of late.

2 sticks butter (= 1 cup butter)
1 cup buttered flavored crisco
4 cups sugar
1 cup milk (2% milk)
6 large eggs
3 1/2 cups All Purpose flour
1 tsp salt
1/2 tsp baking powder
1 tsp vanilla

These directions are just as she wrote them.

Combine butter, crisco and sugar. Cream together until a silvery look. (Whatever Silvery look means? I just creamed them together.) Add eggs. Beat well. Add milk. Beat well. Add half of the flour. Work in. Add the rest of the flour. Mix and beat 3 min. (When I made this I didn't beat for three min. I just mixed until combined. In the past when I had problems with the recipe, I think it is because I over mixed the batter)

Pour into tube cake pan. (Grease the pans WELL.)  I prefer to divide this mixture into two cake pans. The reason I do this is I like a thinner pound cake rather than a thick one. I like more brown crust.

Bake 300 to 350 till golden brown about a hour or until done.

I just baked this last night. I followed the second recipe with the exception of the milk. I used the can of evaporated milk and water as she has in the first recipe. I baked it at 325 for one hour. It came out great!

2 comments:

  1. I am excited! Thanks for posting your Grandmother's recipe! LOVE GRANDMA TYPE recipes!

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  2. Good! Let us know how you like it. (But seriously, you can't go wrong with this much butter and sugar. Anything tastes good with those things!)

    This is the best Pound Cake you'll ever have. Maybe the best cake. Its so yummy!

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