Judie's "Big" Pound Cake
Posted on CopyKats by: COOKnQT January12,1998
I use my Bunt pan to make this cake but always put it on a cookie sheet because there is usually overflow... The overflow makes these yummy little crunchy "cookies", they are a special treat for the cook.
3 c. sugar
3 c. flour
6 eggs
2 sticks butter (softened)
1/2 c. shortening
1 c. milk
1 tablespoon vanilla
3 tsp. baking powder
Place all ingredients in a LARGE bowl .....
Beat 5 minutes on high speed
Pour batter into large tube or bunt pan (WELL greased) (OR 1/2 sheet pan)
Bake 350 for 45 minutes - 1 hour (until toothpick inserted in center comes out clean)
Allow to cool in pan until luke warm. Once removed from the pan, I let it sit on a wire rack and cover the whole thing with a heavy towel, till the next day ... This allows the "crunch" to form. If you flip it onto a plate or serving platter right away, the part that *was* the top (open end of pan) can get soggy.
Dust with powdered sugar
The pan I prefer to use most often (for a Bundt)is an old Nordic Ware 14 cup capacity, very big & VERY heavy. It was my Grandmothers, I don't even think they make it anymore.
It fits perfectly in a 1/2 sheet pan.
As far as the texture ... The best way I can describe it is "velvety" and rich. The top (open end of pan) gets the most delicious crispy little "crunch".
Posted on CopyKats by: COOKnQT January12,1998
I use my Bunt pan to make this cake but always put it on a cookie sheet because there is usually overflow... The overflow makes these yummy little crunchy "cookies", they are a special treat for the cook.
3 c. sugar
3 c. flour
6 eggs
2 sticks butter (softened)
1/2 c. shortening
1 c. milk
1 tablespoon vanilla
3 tsp. baking powder
Place all ingredients in a LARGE bowl .....
Beat 5 minutes on high speed
Pour batter into large tube or bunt pan (WELL greased) (OR 1/2 sheet pan)
Bake 350 for 45 minutes - 1 hour (until toothpick inserted in center comes out clean)
Allow to cool in pan until luke warm. Once removed from the pan, I let it sit on a wire rack and cover the whole thing with a heavy towel, till the next day ... This allows the "crunch" to form. If you flip it onto a plate or serving platter right away, the part that *was* the top (open end of pan) can get soggy.
Dust with powdered sugar
The pan I prefer to use most often (for a Bundt)is an old Nordic Ware 14 cup capacity, very big & VERY heavy. It was my Grandmothers, I don't even think they make it anymore.
It fits perfectly in a 1/2 sheet pan.
As far as the texture ... The best way I can describe it is "velvety" and rich. The top (open end of pan) gets the most delicious crispy little "crunch".
