Wanda Clark Pound Cake

August 26, 2012 · Filed under memories, nostalgia, recipes, Uncategorized · Tagged dessert recipes, holiday dessert recipes, piund cake recopes, recipes

This has been a community wide favorite for generations!

Preheat over to 325 degrees. Coat pan with shortening and sprinkle thoroughly with flour.

3 cups sugar

3 cups shortening

3 cups PLAIN flour

6 eggs

1 cup milk

3 tsp lemon or vanilla flavoring

Cream sugar and shortening, add eggs one at a time. Sift flour and add alternately with milk.

Empty into a bundt style pan. Don’t cheat and “Pam” style spray-it is bad to stick!

Cook for 1 hour & 25 minutes. Let Cool, empty onto large plate.

For holiday variety, remove  1/2 to 1 cup of each desired color, mix each color in small bowl with food coloring (to desired color). Put in a cup or so of regular color cake batter in pan, spoon your colors around the batter in your cake pan, one at a time. Top with the rest of the regular batter. Each piece will have its own design when cut!