My mother was a really good baker. She would slide the goodies out to cool and we three girls would wander by and pick at them until she caught us. The best one to sneak bits from was this Loaf Cake. It bakes up with a top crust that’s wonderful and crunchy and irresistible. Besides that, the loaf cake itself is dense, moist and delicious.
For having so few ingredients, it’s really very flavorful. It could be called a pound cake (more like a 3 pound cake after baked), but it’s always been Mother’s Loaf Cake. Not so much on the healthy side with the shortening, but a true treat a couple of times a year.
Mother’s Loaf Cake
**** The best “pound cake” around. It’s hard to stop eating this one.
2 C. Sugar
2 C. all-purpose flour
1 C. shortening
1 tsp. lemon or vanilla flavoring
Preheat oven to 325 degrees. Pour all ingredients into mixer and beat for 3 minutes on medium speed (mixture will be fluffy, but thick). Pour into a well-greased and floured loaf pan and bake 1 hour(*see note) until cracked on top and firm.
Tips and Stuff:
I use about 1 tsp. lemon flavoring and 1/2 tsp. vanilla for a great flavor combination.
It almost fills the loaf cake pan, but that’s OK because it won’t rise a terribly lot.
*Watch the pound cake after 1 hour – mine takes about an hour and fifteen minutes and our oven is spot-on perfect on temperatures. If you press lightly on the top of the cake and it wiggles around, leave it in and check every ten minutes or so. (I had a meeting and had Bret remove one after 1 hour while I was gone and ended up scooping out about one and a half cups of batter because it wasn’t done…still tasted great though, was just a little hollow!)