Wedding Pound Cake

-LW

This is the pound cake mom's friend Meg made for her wedding. Mom got the recipe from Susan at the Park Authority. This cake freezes well and tastes really good.

We always made this recipe for mom's birthday cake. It is excellent by itself, but you could also make a fruit compote to serve on the side. It's a very fine-crumbed pound cake recipe--a bit lighter than what you bake in loaf pans. We bake it in a large tube pan. A bundt pan might work as well as long as it's big enough to fit all the batter.

Ingredients
1 c. unsalted butter

1/2 c. crisco

3 c. sugar

5 eggs

3 1/2 c. all purpose flour

1 t. baking powder

1/2 t. salt

1 c. milk

1 t. vanilla

Directions
Have all ingredients at room temperature. Preheat oven to 325. Butter and flour a large tube pan.

Cream butter, sugar, and crisco well. Beat in eggs one at a time until fluffy.

Sift dry ingredients together 3 times. Add dry ingredients alternately with milk, starting and ending with milk. Add vanilla.

Bake at 325 in greased and floured pan for 1 1/2 hours (90 minutes). Let cool on rack before removing from pan.