Grandma’s Pound Cake

By carvalhohm2

Ingredients

• 1 C (2 sticks) Margarine- at room temperature
• 1/2 C Crisco
• 3 C Sugar
• 5 Large eggs- at room temperature
• 3 C All-purpose flour
• 1/2 tsp Baking powder
• Pinch of salt
• 1 1/4 C Milk- at room temperature
• 1 tsp Vanilla

Details

Adapted from beyondfrosting.com

Preparation

Step 1

Preheat oven to 325°. Prepare a generously greased and floured bundt pan.

Allow margarine to come to room temperature. Cream together the margarine, and Crisco until smooth. Beat in sugar and cream it until well blended. Don’t rush this step; allow to beat for at least 5 minutes. Slowly add eggs 1 at a time and make sure each one is well mixed.

In a separate bowl, sift flour first and then measure out 3 cups. Sift an additional 2 times. Yes, that’s 3 rounds of sifting, your hand might not like it, but just do it! Add baking powder and salt. Add half of the dry ingredients and then half of the milk. Add the second half of your dry ingredients, followed by the remaining milk. Continue to beat until all ingredients are well combined. Add vanilla last.

Bake at 325° for 55-60 minutes. Do not open oven door while baking. Check to see if your cake is done by inserting a toothpick into the middle. If it comes out clean, your cake is done. Baking times may vary by oven. Allow cake to cool for at least 30 minutes before attempting to remove from the pan.

Champagne Glaze:
Makes 2 Cups
1/2 C Butter
1/4 C Water
1 C Granulated sugar
1/2 C Champagne
Powdered sugar for dusting

Melt butter over medium heat in a sauce pan.Stir in water and sugar, bring to a boil and boil for 5 minutes on medium-high while stirring constantly. Mixture will become bubbly and thick.

Remove from heat and stir in champagne, continue to mix till smooth.

Once the cake is done (and while still warm), leave it in the pan. Use a toothpick or fork to poke holes on the bottom. Pour half of the glaze on the bottom of the cake and allow it to absorb. Save the other half and drizzle over the top of the cake once you remove it from the pan.

Remove after 30 minutes to 1 hour. Careful not to let it sit for too long as it will become very difficult to remove from the pan.

Once you remove the cake from the pan and your glaze has set, finish it off with powdered sugar on top!