AUNT SISTER'S POUND CAKE

Rose Mary Mogan

By
@cookinginillinois

In many of the Southern States, everyone has a nickname. We always referred to my mom's best friend as Aunt Sister, she was like a Sister to mama, & to us like an Aunt, hence the name.

This is her recipe. It goes back many years. I have added the addition of the cake enhancer so that it stays moist over a few days & also a glaze. I hope you enjoy it. I made it in 2 smaller cake pans or you can use a 12-16 cup tube pan for a much larger cake. If you use the larger version additional baking time will be required about 1/2 hour extra. RECIPE FROM MY COOKBOOK "SHARING OUR FAVORITE RECIPES


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Comments:

Serves:

SERVES 20 OR MORE depending on portion size

Prep:

35 Min

Cook:

1 Hr

Method:

Bake

Ingredients

2 stick
butter, softened room temperature
1 c
butter flavored crisco
3 c
sugar
6 large
eggs, room temperature
4 c
cake flour, (i used king arthur self rising)
1/2 c
milk
1 bottle
lemon extract(2 oz) 4 tablespoons
4 Tbsp
cake enhancer king arthur (my addition)
1 Tbsp
lor ann lemon emulsion, my addition

LEMON BUTTER GLAZE

1 stick
butter, melted
2 c
powdered sugar
2 tsp
lemon extract
3-4 Tbsp
lemon juice or milk

Directions Step-By-Step

1
Preheat oven to 325 degrees F. These are some of the main ingredients. I used Butter Flavored Crisco for the shortening.
2
Here is the Cake Enhancer that I used, 1 tablespoon per cup of flour.
3
This is one of the pans that I used to bake the cake it has a 10 cup capacity and is called a CROWN BUNDT PAN. Always remember when filling the pans to leave at least a 1 1/2 to 2 inch space from the top of the cake pan to allow for the cake to rise during baking.
4
This is the other 10 cup Bundt pan that I used it is called an ELEGANT PARTY BUNDT PAN. Spray both pans liberally with Bakers Joy and set aside till needed.
5
Add the butter and shortening & cake enhancer to a large mixing bowl and cream together by gradually adding in the sugar a small amount at a time, and beating until mixture is smooth and no granules remain.
6
Add the room temperature eggs, one at a time and beat well after each addition.
7
Gradually add in the cake flour, alternating with the milk & lemon extract & Lor Ann lemon emulsion. Beat well. Add a few drops of yellow food color if desired for a more lemon colored batter. Beat until batter is smooth. Then divide evenly between the two prepared cake pans or one large pan.
8
Place in preheated 325 degree F. oven and bake for 1 hour or until toothpick inserted into center of cake comes out clean.
9
Remove from oven sit on metal rack for about 5-7 minutes then invert onto a large cake platter. This is the ELEGANT PARTY BUNDT PAN CAKE.
10
This is the Crown Bundt Cake. I decided to leave them both plain after all, and served them with fresh fruit. GLAZE: MELT BUTTER IN SAUCEPAN OVER LOW HEAT;THEN ADD SIFTED POWDERED SUGAR AND STIR, ADD IN LEMON JUICE OR MILK AND LEMON EXTRACT & STIR UNTIL BLENDED, REMOVE FROM HEAT. POUR OVER CAKE AND LET DRIZZLE DOWN SIDES OF CAKE AS DESIRED. Using lemon juice instead of milk adds more of a tart lemony flavor to the glaze.
11
Here is what the cakes and pans look like together. COMPLIMENTS OF COLLEEN SOWA here at Just a Pinch.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American