Sinepuxent Receipts – Angel Pound Cake

ANGEL POUND CAKE

1 cup butter, softened

½ cup shortening

3 cups sugar

5 eggs

3 cups flour

1 teaspoon baking powder

1 cup milk

1 teaspoon vanilla

1 teaspoon lemon

Cream butter and shortening; gradually add sugar, beating well at medium speed. Add eggs one at a time, beating after addition.

Combine flour and baking powder; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix until just blended after each addition. Stir in flavorings.

Pour batter into a greased and floured 10-inch, I used a bundt pan. Bake at 350 for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 to 15 minutes and let cool on a wire rack. ( I find with my oven it doesn’t take as long. Usually a little over an hour does it.

Tom Clarke is the author of “Sinepuxent Receipts, A Personal Collection of Eastern Shore Cooking”. Tom lives in Hebron. When not cooking for friends or developing new recipes (“receipts”), Tom sings in the choir at St. Peter’s Episcopal Church. All profits from the sale of “Sinepuxent Receipts” go to the St. Peter’s Church Organ Fund.