Wanda Clark Pound Cake

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!


8 Responses so far »

  1. 1

    So don’t use anything in Bundt pan? this sounds wonderfully delicious! 🙂

  2. 5

    billgncs said,

    whenever I have traditional pound cake, I always go back to memories of a little boy at my grandmothers…. such is the power of pound cake

  3. 7

    Sandra Bennett said,

    Sounds great ! Thanks ! Bill should love it, but always needs to have his pound cake piled high with Redi Whip !

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