AUNT ALINE’S POUNDCAKE
 
September 1992
 
Serves 10
 
 
3 cups sifted cake flour
 
3 cups sugar
 
5 eggs
 
1 cup milk (skim milk will NOT do it)
 
2 sticks softened REAL butter
 
½ cup Crisco (solid)
 
2 tsp. vanilla
 
 
Cream well the butter, Crisco and sugar;
 
Add 1 egg at a time beating well after each addition;
 
Beat in milk and flour alternately, ending with milk;
 
Add 2 tsp. vanilla;
 
Pour into well-greased tube pan.
 
Put cake into *COLD *oven, then turn oven on to 300 (three hundred) degrees;
 
Bake one hour and fifty minutes (1hour 50 minutes);
 
*DO NOT OPEN OVEN DOOR UNTIL TIME IS UP*.
 
I always hang my tube pan with cake inside over a bottle, coke bottle in
days gone by, but any glass bottle will do, until it cools about a half
hour or so------makes removal from the pan much easier.


Diane, my late Aunt Aline (MCLEOD) DASHER gave this old recipe to me in
1992, as seen on the date written above the recipe. Aunt Aline was
renowned locally for her pound cakes, and I was "tickled pink" when she
gave this treasure to me. She put it on a recipe card and I have
transcribed it precisely with one exception: the inserted notes
regarding _real_ milk and _real_ butter, are mine. In Aunt Aline's day
everybody used the real product.
You and your readers might like to know we creamed the butter, Crisco
and sugar by hand. Try it sometimes if you missed your morning workout.







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