What’s For Dinner?

Never-Fail Poundcake


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Cuisine: Dessert Southern

Southern Recipe Restoration Project


The contributor:
Edith Flowers Kilgo, a sixth-generation Floridian who grew up in College Park and now lives in Locust Grove.

The story: “My father, Henry Collis Flowers, was from Madison County, Fla., and my mother, Winnie Rouse Flowers, was from adjoining Hamilton County. They married in 1931. He was 20 and she was 15. My father was the reason my mother did all that baking. Every day that man worked there was a slice of cake or bread pudding in his lunch , as she made one nearly every Sunday in order to have slices for lunchboxes the coming week. My mother was game to try any and all cake recipes. She wanted hers to stand out. Cooking was a competitive sport in those days, particularly for church suppers."
-- Susan Puckett, for the Journal-Constitution

Hands on time: 15 minutes  Total time: 1 hour and 15 minutes  Serves: 10-12

Ingredients:

    3 cups sugar
    1 cup (2 sticks) butter, softened
    1/2 cup solid vegetable shortening
    5 eggs
    3 cups plus 3 tablespoons all-purpose flour
    1/2 teaspoon baking powder
    1 cup milk
    1 teaspoon vanilla flavoring

Instructions:

Preheat oven 325 degrees. Grease and flour tube pan or cover with baking spray. Cream sugar, butter and shortening, beating well. Add eggs one at a time, beating well after each addition, and continue mixing until fluffy. Alternately add flour, baking powder and milk until all ingredients are well-blended. Add vanilla. Pour batter into prepared pan. Bake for about 1 hour , testing for doneness with a toothpick.

Nutrition:

Per serving (based on 10): 681 calories percent of calories from fat, 42), 8 grams protein, 92 grams carbohydrates, 1 gram fiber, 32 grams fat (15 grams saturated), 157 milligrams cholesterol, 260 milligrams sodium.

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