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Pound Cake

cakes

1/2 cup butter
1/4 cup shortening
1/2 cup granulated sugar
3 eggs
1/2 cup corn syrup
1 teaspoon vanilla
1 tablespoon grated orange rind
2 cups sifted cake and pastry flour
1/2 teaspoon baking powder

Pound cake was originally named for the pound of flour and pound Of sugar called for in the recipe. This modern adaptation is based on a recipe from the first cookbook ever published in Canada called The Cook Not Mad or Rational Cookery. It was published in 1831 in Kingston, Upper Canada, and recipes like this one were used by many United Empire Loyalists as they began their new lives in Canada. In the old days, pound cakes required extensive beating. This recipe has been adapted so that the blender and electric mixer do the work. Grease a 9- x 5-inch loaf pan, line with heavy brown paper and grease the paper. In blender, combine sugar, eggs, syrup, vanilla and orange rind; blend for 30 seconds at high speed and pour into mixing bowl. (Alternatively, with electric mixer, cream together butter, shortening and sugar, beat in eggs, syrup, vanilla and orange rind.) Sift together flour and baking powder, stir gradually into first mixture. Turn into prepared pan. Bake in 300 F oven for 1-1/4 hours or until tester comes out clean. Cool thoroughly, then store a few days to mellow the flavor before slicing.

Contributor: Canadian Living - April, 1986

Yield: 1 servings

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