Granny Nobles Pound Cake

2 cups butter flavor Crisco
3 cups white, granulated sugar
5 large eggs, added one at a time
1 cup sweet milk (whole milk )
1/2 tsp. baking powder
1/4 tsp. salt
2 tsp. vanilla extract
4 cups Soft as silk flour (cake flour)

Grease and flour a 10” tube pan. Cream butter flavored Crisco, and sugar together until light and fluffy. Add eggs, one at a time, beating until light and fluffy after each addition. Pour vanilla extract into milk. Sift dry ingredients together into separate bowl. Add 1/3 dry ingredients to sugar and egg mixture. Add1/2 of the milk. Beat at slowest speed until flour just is mixed. Add second third of dry ingredients and the rest of the milk and beat until the flour is just mixed. Scrape the bowl and add the rest of the flour. Mix until just blended and pour into pan.

DO NOT PREHEAT OVEN! This is what the old folks called a cold oven cake. Bake in a 350 degree oven for 1 hour and 20 minutes, or until a cake tester or broom straw comes out clean. Don’t open the door for the first hour or the cake will fall. Cool on a wire rack for 15 minutes and remove from the pan. let cool for 1/2 hour before serving.


Carl's Granny Nobles always had one of these on her kitchen table and made several every week until the day she left us. There may be fancier cakes out there, but this one is one of the best and always good. The only change I made was using butter flavored Crisco and adding a little vanilla extract. I've made it before without any baking powder and it still rose magnificently.