I really like this pound cake recipe.
While it's not considered truly "old fashioned", it was about 26 years ago
that I came across the recipe and it makes a delicious cake.
This time I served it with some sweetened strawberries and mint infused whipped cream. Totally yum!
For the berries, simply cut them up and place in a bowl, then sprinkle on 2-3
tablespoons of sugar. Cover and refrigerate until the strawberries
release some of their juices, 2-3 hours.
For the infused whipped cream, pour 1 1/2 cups of heavy whipping cream
into a small sauce pan along with 2 2" long sprigs of mint with leaves and
heat until hot. Do Not Boil. Let cool, then place in the refrigerator until cold.
Remove mint sprigs and poor into a large bowl. While beating cream, add 1 tsp of vanilla
and 3-4 tablespoons of confectioners sugar. (Adjust sugar to desired sweetness).
Beat until soft peaks form.
Tennessee Pound Cake
2 sticks butter
1/2 cup shortening
3 cup sugar
1 tsp vanilla extract
1/2 tsp almond extract
1 tsp salt
1/2 tsp baking powder
3 cups unsifted flour
1 cup milk
Cream first three ingredients together. Add flavoring and eggs one at a time, beating 2 min. after each.
Mix salt, baking powder and flour together; add alternately with milk, mixing after each addition.
Pour into a well greased tube pan or 3 8" cake pans. Bake for 80-90 minutes for a tube pan or 30-40 minutes for cake pans.
Serve this by itself or if you feel it's lonely, top with your favorite flavor of ice cream or whipped cream.
Labels: cake, desserts, mint whipped cream, pound cake, strawberries, Tennessee Pound Cake with Strawberries and Mint Infused Whipped Cream