Pound Cake

Ingredients

• Pound cake is very easy to make.  Two rules of thumb when baking a cake from scratch:  have everything ready before hand...eggs should be at room temperature before mixing ingredients.  Second rule of thumb is to grease and flour your loaf pan well.  Originally, the pound cake got it's name because it contained one pound of butter, one pound of flour and one pound of eggs.  This Preheat oven to 350F.  Serve with fruit and whipped cream.
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• Ingredients:
• Two sticks of butter at room temperature
• 1/2 cup butter flavored Crisco
• 3 cups sugar
• 5 eggs
• 3 cups all-purpose flour, sifted and measured
• 1/2 teaspoon fine salt
• 1/2 teaspoon baking powder
• 1 cup milk
• 2 tsps. of Grand Marnier
• 1 tsp. of vanilla

Using dough hook on either a Kitchenaid or your food processor, cream butter, shortening  and sugar together.  Add eggs, one at a time, pulsing each time after you add an egg.  In a separate bowl, mix all dry ingredients together.  Put processor on slowest speed and add dry mixture slowly.  Remove bowl from machine and slowly blend in the flavorings.  Pour into prepared loaf pan.    Bake for one hour until toothpick inserted in cake comes out cleanly.

Fruit Topping:

Mix one package of frozen raspberries with one nip of Chambord.  Set aside for serving.

Whipped Cream:

Mix one pint of heavy cream with sugar (to taste) until you have a soft consistency.  Blend in one nip of Grand Marnier.  Set aside for serving.

Assembly:

Cut slice of pound cake, top with berries and whipped cream.  Garnish with a fresh raspberry and mint leaves.