Granny's Pound Cake
from Southern Living, November 2005
1 c. butter, softened
1/2 c. shortening
2 1/2 c. sugar
3 c. flour
1 tsp. salt
1 c. milk
2 tsp. vanilla
Cream butter and shortening at medium speed with electric mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating after each addition just until the yellow appears.
Stir together flour and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Beat in vanilla just until blended. Pour batter into a greased and floured 12-cup Bundt pan.
Bake at 325 for 1 hour 15 minutes to 1 hour 20 minutes or until a long wooden pick inserted in center of cake comes out clean. Cook in pan on a wire rack 10 to 15 minutes. Remove from pan, cook completely on wire rack. Dust cake evenly with powdered sugar.
Makes 1 cake (as many servings as you want ... probably 12ish)
Really, all I can say about this cake is that you must make it. It's as simple as that. Don't you dare read the ingredients and think anything other than, "Do I have all of these right now?" Beats a store-bought cake any day, and it's the most moist, tasty thing EVER. With summer coming and lots of fruit on the vine/tree/bush that's ripe for the taking, you've got to make this for dessert one weekend and top it with blueberries or peaches or strawberries.
It really will make you want to jump up and slap someone. If it's your granny, just make sure she won't slap you back (I believe mine might ... she's spunky for an 85 year old).
PS. I've had a not-so-secret secret-desire to appear on the show Jeopardy ever since I was twelve. I think I could do it, though I am afraid that I'd win so much money that I wouldn't know what to do with it ...