Great Grandma Wood's Pound Cake

This is my maternal great grandmothers pound cake recipe, she as famous for and I remember her making it when I was very little.  It has been a staple in my family for years and I'm glad to share it with you!  You can use either butter for more flavor or vegetable shortening for a crispier exterior - I use a combination to get the best of both worlds, but Grandma Wood would have just used what she had on hand.  She also used a can of evaporated milk, but I switched to cream which gives a creamier taste to the cake - you are welcome to use either or could even use half and half or milk.  It tastes great plain, but a glaze and fruit is a favorite way to dress it up for the holidays.  It's also great toasted and topped with butter!

Pound Cake

Ingredients

• 3 cups all purpose flour or cake flour
• 3 cups sugar
• 8 Tbsp. butter, softened
• 8 Tbsp. vegetable shortening
• 6 eggs
• 1 cup cream
• 1 tsp. vanilla
• 1/4 tsp. salt

Serves 10 - 12
Cook time: 1 hour and 30 minutes

​Cream sugar, shortening, and butter with beater attachment in stand mixer (a hand mixer will work too).  Add eggs, one at a time, letting each on combining completely before adding the next.  Alternate adding flour and cream, mixing well after each addition.  Add vanilla and salt.  Pour into greased bundt pan.  
Do not preheat oven.  Put cake into cold oven and turn to 325 to bake for 1 1/2 hours.  When cake tester comes out clean of crumbs remove from oven and allow to cool on a wire rack for about 10 minutes, then invert onto wire rack and allow to cool.
*This cake is great warm or at room temperature.  It is good with a glaze, but works great toasted with butter or jam too!