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Pound Cake

This pound cake has a crunchy exterior and tender and moist interior. This cake is wonderful with fresh fruit and whipped cream or plain."


2 cups sugar
1 cup Crisco (white) shortening
2 cups all purpose flour
6 extra large eggs
1 teaspoon pure vanilla extract
1 teaspoon coconut extract
1 teaspoon almond extract


Combine shortening and sugar together in a mixing bowl and beat at low speed until blended. Add extracts. Alternate eggs and flour; mixing thoroughly. Scrape bowl to make sure no flour or shortening is left. Then, beat for 10 minutes on medium high speed. (This is extremely importantly because it goes from a grainy/sugary mixture to a very smooth mixture)
Meanwhile preheat the oven to 350 degrees.
Grease a 10 inch tube pan or bundt cake pan very well (this is important).
When the 10 minutes are up; pour the batter into the prepared pan. Bake at 350 degrees for 40 minutes; then reduce heat to 300 and bake for an additional 40 minutes.
Remove from oven and cool in pan on wire rack about 5 minutes. You may need to run a dull knife around the edges to completely loosen the cake, then invert on serving platter, set on wire rack to allow to completely cool.

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Nutritional Information
Per Serving

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