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From the family collection

Pound Cake

A dense, buttery classic that keeps for days.

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What you need

Servings not specified in the family recipe.

3 cups sugar
2 sticks real butter
½ cup Crisco
5 eggs
3 cups cake flour
½ tsp baking powder
1 cup milk
1 tsp vanilla
1 tsp lemon extract

How to make it

Let ingredients come to room temperature.
Cream sugar, butter, and Crisco until light.
Add eggs one at a time, beating after each.
Sift flour, adding baking powder to last cup.
Add flour alternately with milk.
Beat well, add extracts.
Put in greased and floured tube pan.
START IN COLD OVEN.
Bake at 350° for 1 hour 15 min.
Do not open oven door while baking!

Pour with it

A good bottle makes it a night.

Prosecco keeps a slice of pound cake from feeling heavy.

Our suggested pairing. The original recipe does not name this bottle.

Prosecco

Corte Giovanni Frizzante Prosecco

I suppose to most people, Prosecco is all the same. But it’s not. There are all styles of the wine, especially as it has grown to dominance within the everyday sparkling wine category. Though we once called the grape Prosecco, we now use the more traditional name of Glera, and Prosecco refers to the area of northern Italy where Glera is grown and made. In this case, it’s a frizzante style that you can think of as fizzy Prosecco.

Light Bodied Floral

(NET)

Prosecco

Corte Giovanni Frizzante Prosecco

(NET)

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