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The recipe is from my Grand Aunt, the late Ruth Hill of Shelby, North Carolina.
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It has a very fine crumb and a wonderful flavor.
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Since Aunt Ruth wasn't able to have children to pass this great recipe on, I wanted to pass it along to the world so which she'll live on through her wonderful cooking.
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Rick McDaniel
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2 sticks unsalted butter, room temperature 1/2 c. shortening3 c. cake flour, preferably Soft As Silk brand 3 c. sugar5 eggs1 c. whole milk1 tsp.
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baking powder1 tsp.
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vanilla1 tsp.
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lemon extract
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Cream butter, shortening and sugar till light and fluffy.
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Add in Large eggs one at a time, beating well after each addition.
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Sift dry ingredients together.
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Add in vanilla and lemon extract to lowfat milk.
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Add in dry ingredients to sugar and egg mix, alternating with liquid, beating just to blend, till all ingredients are combined.
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Beat batter on medium speed for 5 min.
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Place into greased and floured 10 inch tube pan and place into Cool oven.
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Bake at 350 degrees for 1 hour and 15-20 min till a cake tester inserted in the middle comes out clean.
