Lisa Prince, a marketing specialist and one-half of WRAL’s Got to Be Good Cookin’ weekly recipe segment, will join us on the blog each month with bonus recipes, cooking tips and a behind-the-scenes look at marketing N.C. agricultural products…everything and the kitchen sink.
It’s all about N.C. eggs on our WRAL weekly cooking show this month, and I’ve got a bonus recipe just for our In the Field readers. My grandmother just turned 93, and pound cake is her absolute favorite dessert; so that’s what I made for her birthday and that’s the delicious recipe you can enjoy as well.
Pound cakes are great to make when you don’t have time to run to the store, because you usually have all the ingredients already in the house–and they use a lot of eggs!
A few tips: First time around, always make a recipe they way it reads, and then make adjustments the next time you make it. (For example, for my oven I have to bake this pound cake at 325 degrees.) After one hour of bake time, I like to dust the top of my pound cake with a little sugar and then finish baking it. Also, grease your pan with shortening; yes, it’s messy, but worth it if you don’t want your pound cake to stick.
And finally, there is nothing like a toasted piece of Pound Cake for breakfast!
Cold Oven Pound Cake
- 6 eggs
- 2 sticks margarine
- 3 cups sugar
- ½ cup shortening
- 3 cups plain flour
- 1 cup milk
- 1 teaspoon vanilla
- 1 teaspoon lemon extract
- 1 teaspoon butternut extract
- Pinch of salt
Cream together the margarine and shortening. Gradually add the sugar and cream well. Beat in the eggs, one at the time. Add the flavorings and mix. Put your pinch of salt into your flour, then mix in the milk and the flour at three different times. Mix well. Put in a greased and floured tube pan and place in a cold oven. Bake at 300 degrees for 1 hour and 15 minutes.