Nana’s pound cake

I talked about this cake in my Trip to carmel post, and i decided i should post it. It is so light and fluffy,(see the coconut cake post) and heres the secret she uses coconut extract, that is gives it that not usual, delicious, flavor. But this is not coconut cake, i promise you.

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2 sticks butter, softened!

1 stick margarin, softened!

3 cups sugar

3 cups cake flour

1/2 tea baking powder

5 eggs, room tempter

1 cup milk

2 tea vanilla

1 tea coconut extract or flavoring


Preheat oven to 350. Cream butter and margarin with the sugar until light and fluffy. Then add the eggs one at a time, and let whip on high speed for 1 min. Then add the cake flour alternating with the milk. Then add the coconut and almond extracts. Add the batter to a greased and floured bunt pan and bake for 50-60 min. When done baking take out of oven and let cool for a hour then remove the cake from the pan and dust with powdered sugar.



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