Baptist Pound Cake

This amazing, delicious and simple pound cake comes from an old beat up home ec book. It has a delicious crispy crust.

1/2 c butter

1/2 c shortening

3 c sugar

5 eggs

1 tsp vanilla

3 c flour

1/2 tsp baking powder

1 c milk

Using a hand or standing mixer, cream the butter and shortening together. Then add in the sugar and mix well.

Add the eggs one at time, mixing well after each.

Whisk together the flour and baking powder. Alternate adding this and the milk to the sugar mixture. So not over mix or it might toughen the batter. Add the vanilla.

Pour this into a greased bundt pan, smoothing over the top. Put into a COLD OVEN and set it for 350º. Bake it for 1 hour 5-15 minutes. The top should still look a little wet.

Peach and Blueberry Pound Cake

Serve this as a coffee bread, or as a great dessert served with fresh sliced peaches and some whipped cream or ice cream. Tastes better when made a day before serving.

1/2  cup  unsalted butter
4  oz  cream cheese, softened
2  cups  sugar
5  large  eggs
1/4  cup  peach brandy
2  cups  all-purpose flour
1  tsp  baking powder
1/4  tsp  salt
1-1/4  cups  diced fresh peaches
1  cup  blueberries

Generously grease and sugar a 10" tube pan; set aside. Beat butter and cream cheese together for about 2 minutes, or until creamy. Gradually add sugar, beating 5 - 7 minutes. Add eggs, one at a time, beating just until yellow disappears. Stir in brandy.

Combine flour, baking powder, and salt; add to butter mixture, beating on low speed just until blended. Fold in peaches. Pour into prepared pan. Poke the blueberries in by hand, so they won't discolor the batter.
Bake @325 for 1 hour and 25 minutes, or until a long skewer inserted in middle of cake comes out clean. Cool in the pan, on a wire rack 15 minutes. Remove from pan and cool on the rack.

Before serving, sift the top with powdered sugar.

7-Up Pound Cake

This one came from my friend, Mary Lou Alfini, and oh what a time I had getting this easy and simple cake made. The first time my lemon extract was old, so that ruined the cake. The next time I baked it at 350° instead of 325° . . . ruined again. But the third time was the charm. Delicious pound cake, well worth the wait.


1-1/2  cups  butter (no substitutes)
3  cups  sugar
5  eggs
3  cups  flour
2  tsp  lemon extract
3/4  cup 7-Up (not diet)

Cream sugar and butter, beating until light and fluffy. Add eggs, one at a time. Add flour. Mix in the 7-Up and lemon extract. Bake@ 325° for 1 to 1¼ hours in a greased bundt pan. 
Needs no frosting.