• Aunt Ruths Pound Cake

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    • This lb. cake is the best I have ever eaten!


    1. 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. 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
    3. 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.

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