Buttermilk Pound Cake

Sandy Young


Mrs. Higgy gave me this recipe. She was the chorus teacher at Pascagoula High School for years and substitute taught for many years after she retired. Most days, she rode her bike to school, and she swam every day in the summer. What a pair she and Mr. Higgy were! He called her Old Lady, and she loved it. They have both gone on to be with the Lord, and I know she's tinkling the ivories on God's big old piano and that Mr. Higgy is spinning yarns like no one else can do!

Photo: google.com/search?client=safari&rls=...

★★★★★ 1 vote
1 Hr 15 Min


2 stick
heaping tablespoon crisco
2 1/2 c
granulated sugar
3 c
sifted all-purpose flour
1 c
1/4 tsp
baking soda
2 tsp
almond extract


1ALL INGREDIENTS MUST BE AT ROOM TEMPERATURE! Sometimes I cheat a bit and put the butter in the microwave for a few seconds and the eggs in a bowl of warm water if I'm in a hurry to start.
2Thoroughly cream butter and Crisco.
3Gradually add sugar.
4Add eggs one at a time, beating well after each.
5Put soda into buttermilk; then alternate adding flour and buttermilk/soda. Start and end with flour.
6Add almond extract.
7Place in a COLD oven set to 325. Bake 1 hour and 15 minutes in a well-greased and floured tube pan.
8If you're curious about what's happening in the oven during baking, curb your curiosity and don't peek until after 1 hour. I don't know why. That's just what Mrs. Higgy told me, and she was the boss!

About this Recipe

Course/Dish: Cakes