Almond Pound Cake

A recipe my grandmother Burrell shared with me and so many others!

Ingredients:

• 2 sticks of butter (room temp)

• 1/2 cup vegetable shortening

• 3 cups of sugar

• 6 eggs (room temp)

• 3 cups of all-purpose flour

• 1/2 tsp salt

• 1/2 tsp baking powder

• 1 cup of sour cream

• 4 tsp of almond extract

INSTRUCTIONS:

With an electric mixer, cream the room temp sticks of butter, the vegetable shortening, & sugar for about five minutes. Then add your room temp eggs, one at a time, mixing well after each addition.

Next, sift the all purpose flour three times (measure again after sifting. You need 3 cups) Then mix in salt and baking powder with the flour.

Now, you’ll add the sour cream, almond extract and the flour mixture to your butter-sugar-mixture.

Pour the batter into the pan and place it in a COLD oven. Turn it to 300 degrees and let it bake until the toothpick comes out clean! Approximately 1 hour, 20 minutes to 1 hour, 30 minutes