Aunt Ruths Pound Cake Recipe - Cake

Method

• The recipe is from my Grand Aunt, the late Ruth Hill of Shelby, North Carolina.
• It has a very fine crumb and a wonderful flavor.
• Since Aunt Ruth wasn't able to have children to pass this great recipe on, I wanted to pass it along to the world so which she'll live on through her wonderful cooking.
• Rick McDaniel
• 2 sticks unsalted butter, room temperature 1/2 c. shortening3 c. cake flour, preferably Soft As Silk brand 3 c. sugar5 eggs1 c. whole milk1 tsp.
• baking powder1 tsp.
• vanilla1 tsp.
• lemon extract
• Cream butter, shortening and sugar till light and fluffy.
• Add in Large eggs one at a time, beating well after each addition.
• Sift dry ingredients together.
• Add in vanilla and lemon extract to lowfat milk.
• Add in dry ingredients to sugar and egg mix, alternating with liquid, beating just to blend, till all ingredients are combined.
• Beat batter on medium speed for 5 min.
• Place into greased and floured 10 inch tube pan and place into Cool oven.
• Bake at 350 degrees for 1 hour and 15-20 min till a cake tester inserted in the middle comes out clean.