A Pound of Cake
Parts
Eight ounces of room temperature unsalted butter (two sticks), plus additional for greasiness
Three cups of sifted all-purpose flour plus additional for dusting
Half a cup of vegetable shortening
Three cups of powdered sugar
Five big eggs
One tsp baking powder
Half a teaspoon of table salt
One cup of room-temperature milk
One tablespoon of essence from vanilla
Sugar used for confections
Guidelines
1. Set the oven's temperature to 350°F. Oil and dust a tube pan.
2. Using a standing mixer with a paddle attachment, cream the butter and shortening together. Start at the slowest speed and work your way up to medium after three or four minutes. On this setting, cream until finished.
3. Slowly dissolve the sugar. One by one, add the eggs, stirring to ensure they are all properly blended after each addition.
4. Combine the flour, baking powder, and salt in a bowl. Mix everything thoroughly with a wire whisk.
5. Reduce the speed to the lowest possible level on the stand mixer. Add a tiny portion of the dry ingredient mixture at a time, followed by the milk. Approaching the milk last, begin with the dry ingredients. Next, add the vanilla extract.
6. Spoon mixture into prepared tube pan and bake for 1 hour to 1 hour and 30 minutes, or until a toothpick inserted into the centre of pound cake comes out clean.
7. Remove from the oven and let the pound cake cool for three to five minutes.
8. After carefully flipping the tube pan over, remove the cake and let the pound cake cool on a wire rack. If it cools in the tube pan for a long time, the pound cake can break or not come out at all.
9. After the cake has been sitting for 30 minutes, stir it. Serve warm, freshly prepared toast immediately away, or the next day.
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