Pound Cake
From Eunice Hicks
Eunice Hicks was born 1914 in Georgia, where she continues to live. She was 88 on Dec.5, 2002.
This recipe was passed down through her family. The recipe was never written down anywhere. Eunice adjusted the recipe to modern use. It makes a wonderful cake. Works better in cold oven. Don't turn the oven on until you put the cake in.
3 cups sugar
3 cups plain flour (sifted)
2 sticks butter (margarine can be used)
½ cup shortening
6 large eggs (original recipe called for 5 eggs)
1 cup buttermilk (lowfat buttermilk or milk can be used)
2 tsp flavoring of choice
Cream butter, shortening and sugar (about 2 minutes medium speed electric mixer.)
Add eggs all at one time beat well (about 3 minutes medium speed electric mixer.)
Add flour and buttermilk mix well (about 2 minutes medium speed electric mixer.)
Stir in flavoring.
Pour in greased and floured tube pan.
Place in oven, then turn oven on 350 degrees for regular pan, 325 degrees for coated or dark pan. Cook about 1 ½ hours or until toothpick inserted comes out clean.