Carnation Pound Cake 11 Food

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CARNATION POUND CAKE (#11)



Carnation Pound Cake (#11) image

This recipe comes from a 1968 recipe book titled,"Favorite Recipes From Church of GOD Ladies". Each of the recipes has the ladies' name and home town and I will include this with the recipe and if you know or are related to this person, I would really like to know. The recipes I post from this cookbook are ones I have tried and really like or are unusual due to ingredients or possibly due to the number of recipes with the same name but are different in some way. I hope you enjoy. I know some the recipes are really lacking in some or all areas, but I am posting them as they are in the cookbook

Provided by Billie Neal @WildExpectation

Categories     Cakes

Number Of Ingredients 8

1/2 cup(s) shortening
1 cup(s) oleo
3 cup(s) sugar
1 teaspoon(s) lemon extract
1 teaspoon(s) vanilla extract
5 - eggs
3 cup(s) flour
1 cup(s) evaporated milk

Steps:

  • Cream shortening, oleo and sugar for 30 minutes; add lemon extract and vanilla extract.
  • Add eggs, 1 at a time, beating well after each addition.
  • Stir in flour and milk.
  • Pour into tube cake pan; place in cold oven.
  • Bake at 300 degrees for 1 hour and 40 minutes. Serve plain or iced. Mrs. Betty Adams, Pres. Iva Church of God LWWB Iva, South Carolina

POUND CAKE



Pound Cake image

This is my husband's all time favourite cake!! The recipe came from a Betty Crocker cookbook. It is delicious served with sliced strawberries or raspberries and whipped cream. I have also used this cake in trifle.

Provided by snowangel

Categories     Dessert

Time 1h20m

Yield 1 cake, 14 serving(s)

Number Of Ingredients 10

2 3/4 cups sugar
1 1/4 cups margarine or 1 1/4 cups butter, softened
5 eggs
1 teaspoon vanilla
3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup evaporated milk
1/4 cup sugar
3 tablespoons lemon juice

Steps:

  • Preheat oven to 350 degrees F.
  • Grease and flour bundt pan.
  • Beat 2 3/4 cups sugar, margarine, eggs & vanilla in large bowl on low speed, scraping bowl constantly for 30 seconds.
  • Beat on high speed scraping bowl occasionally for 5 minutes.
  • Beat in flour, baking powder and salt alternately with milk on low speed.
  • Pour into pan.
  • Bake 65 minutes or until tester comes out clean.
  • Cool 20 minutes before removing cake from pan.
  • For glaze: Combine 1/4 cup sugar and lemon juice. Spoon over warm cake.
  • *Do not use self-rising flour in this recipe*
  • Note: I always use half-and-half in place of evaporated milk.

Nutrition Facts : Calories 387.3, Fat 11.4, SaturatedFat 3.1, Cholesterol 71.7, Sodium 208.1, Carbohydrate 65.7, Fiber 0.7, Sugar 43, Protein 6.3

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