Casa del Granjero

Albuquerque, New Mexico

Heritage Recipe

Mom's Best Pound Cake

"I truly have never tasted another pound cake as good as this one. It's rich and moist, yet has no butter. It's a wonderful base that you can decorate in any way you please. I like to serve it with fruit, ice cream or a light rum glaze." ...Victoria Farmer

Ingredients:

1 cup milk

1 cup vegetable oil

4 eggs, lightly beaten

1 Tablespoon vanilla extract

3 cups flour

2 cups sugar

1 teaspoon baking powder

1 dash salt

1 ounce light rum

1 cup whole pecans, shelled

Preheat the oven to 325 degrees. In a medium bowl, place the milk, oil, eggs, and vanilla. Mix the ingredients together. In a large bowl, sift together the flour, sugar, baking powder, and salt. Add the liquid mixture to the flour mixture and beat them with an electric mixer on medium speed for 5 minutes. Add the rum and blend it on low speed for 1 minute. Add the pecans and mix them in. Place the batter in a greased and floured tube pan.

Bake the cake for 1-1/4 hours or until a wooden toothpick inserted in the center comes out clean and top springs back when you touch it with your finger. Let the cake cool in the pan for 10 minutes. Remove the cake from the pan and let it cool on a rack for 10 minutes more.

Serves: 8

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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