I have been making this pound cake for years. My mother-in-law gave me the recipe many years ago. I had ask her for the recipe after trying a piece of cake she had made. I loved it. When making this cake I always use a tube pan, I find some of the bundt pans to be to small for all the batter. I shared some of this cake with my mother-in-law. She called to say it was almost as good as what she made. This cake always turns out for me. A tried and true recipe.
Butter-Nut Pound Cake
3 cups sugar
1/2 cup Crisco
2 stick margarine
5 eggs
3 1/4 cups all-purpose flour
1 small can evaporated milk, add water to equal 1 cup
1/4 teaspoon salt
2 Tablespoons Butter-Nut flavoring
Start with a cold oven.
Cream shortening, butter, sugar, and salt.
Add eggs one at a time, mixing well after each addition.
Add flour and milk alternately.
Fold in flavoring by hand.
Bake in a greased and floured tube pan.
Bake for 1 hour and 45 minutes at 325 degrees.
Do Not Open The Oven, during the baking process.
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