Mrs. White's Buttermilk Pound Cake
Makes 10 to 12 servings
Prep Time: 20 min.
Baking Time: 1-1/2 hrs.
Cooling Time. 1 hr.
- 3 - cups sugar
- 1/2 - cup shortening
- 1 - cup butter
- 4 - eggs
- 1 - teaspoon vanilla
- 1/2 - teaspoon baking soda
- 1/2 - teaspoon salt
- 3 - cups flour
- 1 - cup buttermilk
- 1 - cup pecans, chopped
Preheat oven to 325° F. Grease and
flour a 10-inch tube pan.
In a large mixing bowl, cream
together sugar, shortening, and butter until light and fluffy. Add eggs (1 at a time) beating
after each and add vanilla. In a small bowl, sift baking
soda, salt, and flour together.
Into mixing bowl, add sifted
flour mixture, alternately with buttermilk to creamed mixture,
beating after each addition. Line greased and floured pan
with chopped nuts.
Pour cake batter on top of nuts. Bake for 1-1/2 hours. Cool in pan for 10 minutes and
remove from pan and cool on rack.