Ingredients:
Today I got an urge. It was an urge that came from the depths of my being, and could only be sated by Pound Cake. This is the pound cake that my mom used to make (and still does when I come visit), so it probably came from some long-gone recipe book. She referrs to it as "Moravian Pound Cake" - I have no idea what makes it Moravian.
This is not a light fluffy cake to be frosted and eaten in small amounts. No, this is a wonderful light-yet-dense cake that you'll have to fight yourself to keep from eating for breakfast, lunch, and dinner. Ok, maybe that's just me, but I love the heck out of this cake, and do often snag a piece on my way out in the morning if I've made it recently.
This recipe requires [COLOR=#2B65B0 ! important]
cooking[/COLOR]s****s such as "slowly add while mixing", so if you're a very novice cook, you may want a friend to help you out.
First, we gather the hardware and ingredients that we need.
Hardware:
- Large mixing bowl
- Medium-sized mixing bowl
- Flour sifter
- Cooling rack
- Rubber spatula
- Bundt [COLOR=#2B65B0 ! important]
pan
[/COLOR] (The round pan with the hole in the middle. If yours is new and nonstick, you can get away without greasing it. If not, spray the inside of the pan with some nonstick cooking spray such as Pam.)
- Electric mixer of some kind
- Toothpicks (not pictured)
- Oven, preheated to 350 degrees F (if you live halfway up to the moon in altitude, I have no idea what to tell you).
Ingredients:
- 1 cup of softened ****er (that's 2 sticks. To soften, leave it out on the counter for an hour or so. Do NOT melt it in the microwave or the like.)
- 1/2 cup of vegetable shortening
- 3 cups sugar
- 3 cups flour
- 5 eggs
- 1 cup milk
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground nutmeg