- 16
Ingredients
- 1 cup Crisco
- 3 cups sugar
- 6 eggs
- 1/4 tsp. salt
- 1 tsp. vanilla
- 3 cups flour
- 1 cup buttermilk
- 1/4 tsp. soda
Preparation
Step 1
Cream shortening and sugar. Add eggs, one at a time beating after each addition. Add salt and vanilla. Alternate flour and buttermilk. Bake in greased and floured tube pan at 325 degrees for 1 hour. Cool 5 minutes before removing from pan.
Variations:
Chocolate Cake –
Add 16 oz. Hershey’s syrup as last ingredient. Ann optional ingredient is 1 cup chopped nuts. Bake as usual.
Orange Cake –
Bake buttermilk cake. Combine 1 cup sugar, ¾ cup orange juice and 1 tbsp. butter in saucepan and beat until dissolved. When cake is done, poke the top with holes with a long pronged fork. Spoon warm juice over cake. Let set for 5 minutes before removing from pan.
Coconut Pineapple Cake –
Add to buttermilk cake batter, 8 oz. crushed pineapple, drained very well and 3.5 oz. Angel Flake coconut. Bake as usual.
Date Nut Cake –
To buttermilk cake batter add 8 oz. package chopped dates and 1 cup chopped nuts as last ingredient. Bake as usual. When cake is done, add the orange juice sauce in recipe for orange cake.