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Paula Deen's Pound Cake

I came across this recipe one day when I was making this trifle and forgot to pick up pound cake.  I have always loved Paula Deen's recipes, so as I browsed the web looking for a recipe, this was the one that jumped out at me to try and we have not looked back since.  This pound cake is so dense and buttery, it was a family favorite immediately.  We love to serve it with berries and cream or chop it up to throw in a trifle.

1 cup butter (2 sticks)
1/2 cup vegetable shortening (I use butter flavored)
3 cups sugar
5 eggs
3 cups all-purpose flour
1/2 tsp salt
1/2 tsp baking powder
1 cup milk
1 tsp vanilla extract

Preheat oven to 350.  Grease and flour a bundt or tube pan.  (Butter works better than non-stick spray.)

Cream the butter and shortening together.  Beat in the sugar.  Add the eggs, 1 at a time, beating after each addition.

In a separate bowl, whisk together the flour, salt and baking powder.  Alternate adding a little bit of your dry ingredients to the mixer with adding your milk, starting and ending with the flour mixture.  Stir in the vanilla.  Pour the batter into your prepared pan and bake for 1 hour.

Let the cake cool in the pan on a rack for 15 minutes, then gently run a thin knife around the edges and invert the cake on to a serving platter.

Let cool completely then serve plain or with berries and whipped cream if desired!


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