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