Butter-Nut Pound Cake
|Butter flavored vegetable shortening||1 1⁄2 Cup (24 tbs)|
|Sugar||2 Cup (32 tbs)|
|Cake flour||2 1⁄2 Cup (40 tbs), sifted|
|Self rising flour||1⁄2 Cup (8 tbs)|
|Milk||1 Cup (16 tbs)|
Cream shortening, gradually add sugar, beating at medium speed of an electric mixer until light and fluffy.
Add eggs, one at a time, beating after each addition.
Combine flour and salt; add to creamed mixture alternately with milk, beginning and ending with flour.
Stir in flavoring.
Pour batter into a greased and floured 10-inch tube pan.
Bake at 325Â° for l 1/2 hours or until a wooden pick inserted in center comes out clean.
Cool in pan 10 minutes, remove from pan, and cool completely on a wire rack.