Spiced Pound Cake

Name: Spiced Pound Cake
Prep time: 30 min
Cook time: 60 min
Total time: 1 h 30 min
Yield: 10-12 servings.
Ingredients: 1/2 cup shortening; 2 cups sugar; 4 large eggs; 2 cups self-rising flour; 1 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 5 jars (2-1/2 ounces each) peach baby food; 1 cup chopped walnuts; GLAZE:; 3/4 cup confectioners' sugar; 1 to 2 tablespoons lemon juice

From the first time my mother baked this cake years ago, it became a family favorite. Fruit and spices add a twist to a traditional pound cake, and the glaze has a hint of lemon. You can substitute other flavors of baby food, like apricots, for the peaches. We often serve this dessert for Thanksgiving.

Ingredients

1/2 cup shortening
2 cups sugar
4 large eggs
2 cups self-rising flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
5 jars (2-1/2 ounces each) peach baby food
1 cup chopped walnuts
GLAZE:
3/4 cup confectioners' sugar
1 to 2 tablespoons lemon juice

Directions

In a large bowl, cream shortening and sugar. Add eggs, one at time, beating well after each addition. Combine the flour, cinnamon, nutmeg and cloves; add to creamed mixture alternately with baby food. Fold in walnuts. Transfer to a greased and floured 10-in. fluted tube pan.
Bake at 325° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Combine the glaze ingredients; drizzle over warm cake. Cool completely.

Editor's Note

As a substitute for each cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.