Buttermilk Pound Cake

Name: Buttermilk Pound Cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Ingredients: 2 stick butter; 1 heaping tablespoon crisco; 2 1/2 c granulated sugar; 4 eggs; 3 c sifted all-purpose flour; 1 c buttermilk; 1/4 tsp baking soda; 2 tsp almond extract

By Sandy Young
@CerrillosSandy

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!

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Rating:

★★★★★ 1 vote5

Comments:

2 Comments

Cook:

1 Hr 15 Min

Ingredients

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2 stick

butter
1

heaping tablespoon crisco
2 1/2 c

granulated sugar
4

eggs
3 c

sifted all-purpose flour
1 c

buttermilk
1/4 tsp

baking soda
2 tsp

almond extract

How to Make Buttermilk Pound Cake

Step-by-Step

ALL 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.
Thoroughly cream butter and Crisco.
Gradually add sugar.
Add eggs one at a time, beating well after each.
Put soda into buttermilk; then alternate adding flour and buttermilk/soda. Start and end with flour.
Add almond extract.
Place in a COLD oven set to 325. Bake 1 hour and 15 minutes in a well-greased and floured tube pan.
If 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!