Junior's Pound Cake

Total Time: 1 hr 45 mins Preparation Time: 45 mins Cook Time: 1 hr

Ingredients

• 3 1/4 cups cake flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/4 teaspoon nutmeg
• 1 cup unsalted butter, at room temperature
• 1 cup shortening
• 2 cups sugar
• 9 extra large eggs
• 2 tablespoons pure vanilla extract
• 3/4 cup milk

Recipe

• 1 place a rack in the middle of the oven and preheat the oven to 325°.
• 2 butter 2 loaf pans (9x5x3 x 2 1/4-inch), then line the bottoms with parchment or wax paper.
• 3 sift the cake flour, baking powder, salt, and nutmeg together into a medium-size bowl and set aside.
• 4 cream the butter and shortening in a large bowl with an electric mixer on high until light yellow, about 5 minutes.
• 5 then, while the mixer is still running, add the sugar, about 1/2 cup at a time, beating 1 to 2 minutes after each addition.
• 6 now add the eggs, one at a time, beating 3 minutes after adding each one.
• 7 beat the batter until it is light yellow, airy, and starts crawling up the sides of the bowl, a total of about 35 minutes in all. (this is important)
• 8 beat in the vanilla.
• 9 sift about one fourth of the flour mixture over the batter and stir it in by hand, then stir in one third of the milk.
• 10 repeat by adding one-quarter more flour, one third more milk, another one fourth of the flour, then the rest of the milk.
• 11 finally, stir in the rest of the flour.
• 12 stir after each addition until the ingredients are well incorporated.
• 13 gently spoon half of the batter into each loaf pan.
• 14 set the 2 pans side by side in the oven, making sure they are not touching each other.
• 15 bake the cakes until the tops are golden and the center of each cake springs back when you touch it lightly and a toothpick inserted in the center comes out with moist crumbs (not batter) clinging to it, about 1 hour.
• 16 let the cakes cool on a wire rack for 30 minutes before removing them from the pans.
• 17 note: i am assuming that the 35 minutes total beating time includes all additions to the batter as well.