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Holiday Pound Cake

Holiday Pound Cake
We top off our Thanksgiving feast with this mellow, tender cake dressed up with a strawberry topping. Pound cake is a southern tradition, and I'm proud to say I've baked hundreds of them in 83 years. It's a pleasure to share my recipe. -Ruby Williams, Bogalusa, Louisiana
12-16 ServingsPrep: 15 min. Bake: 80 min. + cooling

Ingredients

  • 1 cup butter, softened
  • 1/2 cup shortening
  • 1 package (3 ounces) cream cheese, softened
  • 2-1/2 cups sugar
  • 5 eggs
  • 3 cups cake flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1 teaspoon lemon extract
  • 1 teaspoon vanilla extract
  • Strawberry ice cream topping
  • Sliced fresh strawberries, optional

Directions

  • In a large bowl, cream the butter, shortening, cream cheese and
  • butter until light and fluffy. Add eggs, one at a time, beating well
  • after each addition. Beat in extracts. Combine the dry ingredients;
  • add to creamed mixture alternately with buttermilk, beating well
  • after each addition.
  • Pour into a greased and floured 10-in. fluted tube pan. Bake at
  • 325° for 1 hour and 20 minutes or until a toothpick inserted
  • near the center comes out clean. Cool for 10 minutes before removing
  • from pan to a wire rack to cool completely. Serve with strawberry
  • topping and fresh strawberries if desired. Yield: 12-16 servings.
© Taste of Home 2012

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Holiday Pound Cake (continued)

Directions (continued)

Nutrition Facts: 1 serving (1 piece) equals 419 calories, 21 g fat (10 g saturated fat), 104 mg cholesterol, 267 mg sodium, 52 g carbohydrate, trace fiber, 5 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
© Taste of Home 2012