Granny Jo's Pound Cake
Cook Time: 1.2 hours
Total Time: 1.5 hours
This is a traditional pound cake that is a few generations old and has been passed down from my great-grandmother, who was an incredible woman and baker. I inherited my love of cooking from her. She taught me how to make hand rolled biscuits, the key steps to making a perfect pound cake, and that baking requires patience, diligence, and, above all, daily naps. Like I said, great woman!
Her pound cake is a little different than most I have seen through the years. Instead of one fat there is a combo of butter and Crisco. She always said she wanted the flavor of butter but the fat in Crisco is what provided the moisture. She was right; this cake is extremely moist and deliciously butter flavored! Because I love this recipe so much I use it for all my stacked cakes. When I make stacked cakes, I forego my use of her old Bundt pan and use the two 8-inch round pans that I use for all of my stacked cakes. This recipe makes the best stackable cake because of the elasticity. It stays together extremely well and retains moisture when sitting out for a while. Below you will find the recipe for the coveted pound cake that won her fame from her small town and reverence from me. I hope you enjoy her cake as much as my family has!
3 cups sugar
3 cups all-purpose flour
1 cup of buttered flavored Crisco
1 stick of unsalted butter
1 cup of milk
1/2 teaspoon baking powder
2 tsp vanilla extract or paste
- Pre-heat oven to 300°
- Mix butter and Crisco in a stand mixer on medium until completely mixed and fluffy.
- Add sugar to butter mixture and beat on medium speed until creamed. This means that the sugar has dissolved into the butter and the color has lightened slightly. The texture should be light and fluffy.
- Add one egg at a time and mix completely on medium speed after each addition.
- Stop mixer, add in vanilla flavoring, and scrape sides of bowl. Mix on medium speed until vanilla is completely incorporated.
- In a separate bowl, combine flour and baking powder and whisk together.
- Alternate adding a small amount of the flour mixture with a small amount of the milk, beating after each addition. You should start and end with the flour mixture. For example, add 1/2 cup flour, beat until incorporated. Add 2 tbs or so of milk, then beat until incorporated. Add in another 1/2 cup of flour, beat. Add in another 2 tbs of milk and beat...etc. until all ingredients are added.
- Beat the final mixture on medium speed until smooth.
- Pour into a greased Bundt pan or tubular pound cake pan and bake for 1 hour 20 mins. If using round pans, decrease the timer to 30 mins
- Within the first 10 minutes out of the oven, turn cake out onto a cooling rack. The longer the cake stays in the pan, the more likely it is to stick to the sides.
The use of Crisco in this cake not only adds moisture to the middle but causes the tops and sides to crisp in the oven and add the delicious crust that pound cake is known for. You final cake should have a moist center and a hard crust on the top. If you are baking this cake recipe in two round pans with intent on stacking, the tops of the cakes need to be sliced off. You do not want any of the hard crust in the middle of your beautiful frosted cake. Hope you enjoy!