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Virginia Pound Cake



  • 1 cup butter, softened
  • 1/2 cup shortening
  • 3 cups granulated sugar
  • 5 eggs
  • 3 cups cake flour
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1/2 teaspoon baking powder


  1. Cream together butter and shortening.
  2. Add sugar and continue to cream until perfectly smooth, about 10 minutes.
  3. Add eggs one at a time, beating until well blended.
  4. Add cake flour a little at a time.
  5. Slowly add milk, then flavorings.
  6. Add baking powder LAST. (This is a lighter and better blended mixture if electric mixer is used.)
  7. Grease and flour a large Bundt pan (or line with foil and grease and flour a large tube pan or a small tube pan and a loaf pan).
  8. Pour cake batter into pans and place in a cold oven.
  9. Turn temperature to 325 degrees F or 350 degrees F, and bake for 1 hour and 15 minutes. Do not jar cake or remove from oven too soon.
  10. Cool slightly and remove from pan.
  11. Can be served as a base for strawberry shortcake.

Toasted pound cake slices spread with butter make an excellent breakfast treat.

Freezes well.


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