Pound Cake - Auntie Etta Rivelli's Recipe

My Auntie Etta used to make this pound cake for us. It would keep for days and always stayed fresh. Here is what you will need:

Preheat oven at 350 - grease and floured 13x9" pan. Cooking time:1-1 1/2 hrs.

4 1/2 cups sifted Swans Down cake flour
3 cups of sugar
1 1/2 cups of Crisco shortening
pinch of salt
3 teaspoons of vanilla
2 cap full of lemon extract
6 eggs
3 teaspoons baking powder
1 1/2 cups of milk

Separate eggs...beat egg whites until stiff and set aside. Blend Crisco and sugar to a creamy mixture. Add egg yokes to Crisco and sugar mixture. Blend well. Add flour, baking powder and milk gradually alternating ingredients. Add flavors. Blend well: Add egg whites, blend at low speed until smooth.

Bake at 350 preheated oven in a greased and floured 13x9" pan for 1 to 1 1/2 hrs.

This cake is wonderful....serve alone or with your favorite fruit topping.

Enjoy!