When I was younger our great grandma bright came to visit us. Being under the age of 5 I don't remember her or this story, but mom remembers it like yesterday. Grandma Bright made us her recipe of pound cake, but what she added to it was food coloring to the batter. With out mixing it throughly and pouring it right into the bundt cake pan the pound cake comes out with swirlly designs. My siblings and I loved it.
Later after Grandma Bright had left mom made the pound cake for us, but left out the food coloring. Us four kids didn't want a piece of it and instited, as ignorant childrend do, that it wasn't pound cake. At least it wasn't pound cake like Grandma Bright's Pound Cake.
So, that is what started and has continued to be a tradition in our family when it comes to Pound Cake.
Makes: 1 bundt cake pan
1/2 lb. butter (1 cup)
1/2 cup crisco
2 2/3 cup sugar
1 tsp. lemon
3 1/4 flour
1 cup milk
1/2 tsp. salt
1 tsp. vanilla
Preheat your oven to 325 degrees F.
To start make sure that your butter, eggs and milk are at room tempature. Grease and flour your cake pan. Cream together butter, sugar and crisco for a few minutes. Then combine all your dry ingredients (flour and salt). Alternate adding dry ingredents and milk. Add vanilla at the end.
Before pouring the batter into the bundt pan drop 2 to 4 drops of each color into the cake batter. Then pour into the bundt pan. Back for 1 hour and 10 minutes.
Cool for several minutes on wire rack and then flip the cake upside down onto a cooling rack or cake plate.
Recipe Notes: Pound Cakes are great for anytime of the year. We've served it with mashed up strawberries or peaches during the summer. Or you can put orange rine and cranberries in the batter which makes it fitting for the fall and holiday season.