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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Crunchy Crust Pound Cake Recipe

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This recipe for Crunchy Crust Pound Cake is from The Elm Valley Community Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. Crisco (Butter-flavored trans-fat free works fine.)
2 c. sugar
2 c. cake flour (or regular flour)
6 eggs (Use cold.)
Vanilla extract, to taste
For almond flavor, add almond extract.
For orange cake, add orange extract and a few drops of yellow and red food colorings.
Pinch of salt
Directions:
Directions:
Mix all ingredients together until light and fluffy. Pour into Bundt pan. Start oven at 375º and lower to 350º after 20 minutes or so. Bake a total of about 50 minutes. Crust should be cracked and browned, and an inserted toothpick should come out clean. Cool for 10-15 minutes in pan, and then turn it out to finish cooling.
Personal Notes:
Personal Notes:
This is a very old family recipe. The cake may be sliced and toasted, and then topped with strawberries & whipped cream, ice cream & topping, or canned fruit, or just eaten as is.

 

 

 

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