Pound Cake

Yield: 2 cakes

Notes: May be baked in four loaf pans (5x9x2-3/4 inches), 1 lb 10 oz batter per pan. Cut in 12 slices.
26 ounces cake flour
2 pounds granulated sugar
1 tablespoon salt
1/2 teaspoon baking powder
18 ounces eggs (about 10 total)
18 ounces shortening
1/4 cup milk
1 1/2 cups milk
1 1/2 teaspoons almond extract
1 1/2 teaspoons vanilla
Servings: 48
1. Combine dry ingredients in mixer bowl. Blend on low speed for 1 minute, using flat beater.

2. Add eggs to dry ingredients. Mix until ingredients are mixed evenly and lumps disappear. Batter will be stiff.

3. Add shortening and 1/4 cup milk to mixture in bowl. Cream on medium speed until very light, about 10 minutes.

4. Add 1 1/2 cups milk and extracts slowly. Mix on low speed for 2-3 minutes or just until blended.

5. Scale batter into two greased 10-inch tube pans, 3 lb 6 oz per pan.

6. Bake at 325°F for 1 hour 15 minutes to 1 hour 25 minutes, or until cake tests done.

7. Drop bottom of cake pans onto counter from a distance of 2-3 inches as cakes are removed from oven to produce a compact texture.

8. Cool. Remove from pans.

9. Cut into 24 slices.

Servings: 48