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One of my very favorite desserts to make is my Nana’s pound cake. The recipe is one of those passed down in the handwriting of my beloved grandmother on a yellowing page of her cookbook. This book is one of the most treasured possessions I own. Although she has been gone for many years now, every time I make her pound cake, I feel her in the kitchen next to me.
Preheat oven to 325 F.
1. Spray your bundt pan with non-cooking spray with flour. I prefer to use the floured spray rather than the shortening and flour technique because of the intricate detail of my bundt pan. I tend to have better luck with a clean release. However, it is key to be liberal with your coating, no matter which technique you choose. The last thing you want is a delicious cake held captive in a sticky pan!
2. Cream the butter, shortening and sugar in the bowl of a stand mixer. Beat it well and allow the mixture to become fluffy. This step is very important for setting up the texture of the cake.
3. Add the 5 eggs, one at a time, incorporating well after each addition. Scrape the sides of the bowl periodically.
4. Add the pure pumpkin puree and vanilla to the mixer; mix well.
5. In a separate bowl, combine the dry ingredients (flour through cinnamon).
5. Beginning with one-third of the dry ingredients, alternate adding dry ingredients and milk into the creamed mixture, allowing each step to become incorporated before adding more of the other ingredient. You will do three alternating cycles, ending with the milk.
6. Pour batter into the prepared bundt pan. I place the pan on a cookie sheet before placing in the oven just to catch any possible overflow. I would much rather clean a cookie sheet rather than the entire oven bottom!
7. The cooking time will depend on the size of your pan and your oven. After 1 hour 15 minutes, check the cake. Do not stick it with a tester; you will have a fallen cake if you do! Begin watching the cake every 15 minutes until the top is firm to the touch and there is no jiggling motion to the cake. If you test the cake at this point, you might still get some moist crumbs attach to the tester, but there should be no batter. My cake takes 2 hours to bake.
8. Remove the cake from the oven and allow to cool for 15 minutes in the pan.
9. Invert the cake onto your serving dish. If you coated the pan well, the cake will release with no problem and you will be left with a steaming, beautiful cake.
10. I like to serve with whipped cream and a dusting of cinnamon.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!