Since Peggy’s Pound Cake won our Grand Prize for the Recipe Contest, I have discovered that everyone really loves pound cakes. There are many delicious varieties, and no one can have enough or try enough recipes. Charla Walker of Clinton shared this special pound cake that she has made for many years, and I think you will love another fabulous, moist, delicious pound cake to serve with fresh berries and cream.
AMARETTO POUND CAKE
3 cups all-purpose flour
1/8 teaspoon salt
½ teaspoon baking powder
1 cup unsalted butter
½ cup solid shortening
3 cups sugar
5 large eggs, room temperature
1/3 cup Amaretto
1 cup milk
Grease a ten-inch tube pan. Preheat oven to 325 degrees. Sift flour, salt, and baking powder and set aside. Cream butter, shortening, and sugar with an electric mixer until light and fluffy. Beat in eggs, one at a time. Beat in Amaretto. Add milk and flour alternately, beginning and ending with flour mixture. Pour into prepared pan and bake for 1 hour and 25 minutes. Cool in pan on wire rack. Turn cake onto plate and poke holes in the top with a toothpick. Pour glaze into holes and drizzle on sides of cake.
Yield: 16-20 servings
