Ok, there was just no way I could put this on RecipesForEatingWell.com and feel good about it!
Especially since this is originally a Paula Deen recipe, and let’s face it there’s nothing healthy about the majority (if not all) her recipes.
Thus, the reason it’s here instead of on the other blog!
I did make a few alterations in an attempt to healthify it but….
There was only so much I could do with it!
This recipe makes a pound cake that has a crunchy sweet crust to it and is moist on the inside.
Ingredients
-1/2 pound (2 sticks) butter (I used 16 tbs of Earth Balance natural butter spread)
-1/2 cup vegetable shortening
-3 cups sugar (used organic cane sugar)
-5 eggs (I used organic free range brown eggs)
-3 cups all-purpose flour
-1/2 teaspoon baking powder
-1 cup milk (used organic)
-1 teaspoon vanilla extract
Directions
Preheat oven to 300
With a mixer, cream butter and shortening together.
Add sugar, a little at a time.
Add eggs, 1 at a time, beating after each addition.
Stir dry ingredients together in a bowl and add to mixer alternately with milk.
Mix in vanilla.
Pour into a greased and floured bundt cake pan (this will be a thick batter)
Bake for 75-90 minutes or until a toothpick or cake tester inserted in the center of the cake comes out clean.
Cool and invert on plate, cake plate.
Slice and garnish with fruit, whipped cream or just enjoy alone.
