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Pound Cake Loaf
1/2 cup Butter, softened
1/4 cup Shortening
11/2 cups Sugar
3 Eggs
1 1/2 cups sifted Cake Flour
1/4 teaspoon Baking Powder
pinch of salt
1/2 cup Milk
1/4 teaspoon Almond Extract
1/4 teaspoon Vanilla ExtractIn a mixing bowl cream butter and shortening; gradually add sugar, beating well. Add eggs, one at a time, beating mixture after each addition. In a small bowl combine flour, baking powder and salt; add this to the creamed mixture.
Mix well. Add in milk and with an electric mixer beat for 5 minutes on medium speed. Stir in extracts.
Pour batter into a greased and floured 9 x 5 x 3 inch loafpan. Bake at 325 degree F for 50 to 55 minutes, or until a wooden pick inserted in center comes out clean. Allow to cool in the pan for 10 minutes; remove and let cool completely on a wire rack.
Enjoy! Thanks; Virginia
If you don’t have Cake Flour but do have All-Purpose Flour and Cornstarch here is a substitute for you.
1 cup of All-Purpose Flour minus 2 Tablespoons plus 2 Tablespoons of Cornstarch is a substitute for Cake Flour.
The easiest way to do this substitution is to put 2 Tablespoons of cornstarch in the bottom of a 1-cup measuring cup, then fill the cup as usual with all-purpose flour and level top. Sift 3 times. (This 1 cup equals 1 cup of sifted cake flour.) And for 1/2 cup of cake flour, put 1 Tablespoon of cornstarch in bottom of a 1/2 cup measuring cup, then fill, level the top and sift.
(This 1/2 cup equals 1/2 cup of sifted cake flour.)
Just a note: If your recipe calls for sifted flour (as this one does) this means you sift the flour before measuring. [You don’t have to re-sift the substitution as it is already sifted for you.] However, if the recipe calls for flour, sifted this means you sift the flour after measuring.
Hope this helps! Thanks; Virginia
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