When you think of eating a big slice of delicious cake, do you really think of pound cake?  Probably not.  But, try this cake once and you will crave it again and again.  Best pound cake I’ve ever had, by far.  It’s so moist and dense and the top crust is absolutely the best part of the entire cake.  Christopher and I fight over the top crust…it’s that good. 

Mini-loaves - arn't they cute?

This cake is such a “special” cake – it’s just so much better than any ordinary cake.  It’s amazingly delicious and after it’s done baking it literally pops right out of the pan and keeps its perfect cake shape.  So, you can wrap it up, put a bow around it and it makes a great gift!  I made 2 of batches of this cake this weekend – one batch for me and Christopher to enjoy and another batch of mini-loaves to give away to friends.  One batch can fill 1 bunt pan, 2 loaf pans, or 6 mini-loaf pans.  The only difference in cooking times is that the mini-loaves only need 10 minutes less time in the oven. 

Ingredients:
1 cup Crisco shortening
3 cups sugar
¼ tsp. baking soda
¼ tsp. salt
3 tsp vanilla extract
1 cup sour cream
3 cups Sundown cake flour
6 large eggs

Directions:
Preheat oven to 300º while mixing cake.  Grease tube cake pan, flour well and have ready. 

Using electric mixer, cream Crisco well, add sugar and beat.  Add sour cream and mix until creamy.  Add eggs, one at a time and beat well.  Mix in baking soda, salt and vanilla until well incorporated.  Add flour that has been sifted 3 times and mix until smooth.

Pour batter into pan and bake at 300º for 30 minutes.  Raise temperature to 325º and bake for an additional hour (only 50 minutes if using mini-loaf pans) until the top is golden brown.  Let cake cool for 5 minutes and then turn out on cake plate.   


 

Who wouldn't want this gift?