High Altitude Pound Cake

📜 Collection: Unknown Seven | ✍️ Attribution: Ginger | 📂 Category: Desserts A delightful high-altitude pound cake recipe adapted for mountain baking. Rich and moist with a tender crumb.

---

Prep Time	Cook Time	Inactive / Chill Time	Yield / Servings
20 mins	1 hour 15 mins	30 mins	12 servings

---

🔪 Key Equipment

• Large mixing bowl
• Measuring cup
• Electric mixer
• Rubber spatula
• 10-inch tube pan

---

Ingredients

Cake Ingredients

Measurements	Ingredients	Prep / Notes
3 c.	Cake flour	Sifted (or regular flour minus 2 Tbsp per cup)
1 3/4 c.	Sugar	Granulated
1 tspn.	Baking powder	None
1 1/2 tspn.	Salt	None
3/4 c.	Shortening	None
4	Eggs	Plus enough milk to make 1 cup total in measuring cup
3/4 c.	Milk	Divided
1 1/2 tspn.	Vanilla extract	Or rum flavoring, or 3 Tbsp extract of lemon

---

Instructions

Mixing the Batter

1. Place sifted 3 c. cake flour, 1 3/4 c. sugar, 1 tspn. baking powder, and 1 1/2 tspn. salt in large mixing bowl, then add 3/4 c. shortening.
2. Put 4 eggs in measuring cup and fill with milk to the 1 c. mark. Pour into dry ingredients.
3. Beat on medium speed for 3 minutes, or 300 strokes by hand. Keep sides of bowl clean with scraper.

Adding Flavor and Baking

4. Pour in 3/4 c. milk and 1 1/2 tspn. vanilla and beat for 2 minutes, or 200 strokes.
5. Pour into 10” tube pan, which has been greased and floured.
6. Bake for 1 1/4 hours at 350°F, until golden and a tester comes out clean.
7. Cool completely in pan before removing.

---

💡 Make-Ahead & Storage: If cake becomes stale before using, it can be sliced and toasted on broiler.

---

Original Recipe Scan