Cinnamon Poundcake Recipe
Online Recipes for Everyday Cooking


Cinnamon Poundcake

1/2 cup (1 stick) butter or margarine
1/2 cup solid vegetable shortening
2 1/3 cups sugar (divided)
4 large eggs
1 cup milk
2 teaspoons vanilla extract
3 cups flour
3 teaspoons baking powder
1 teaspoon salt
2 tablespoons ground cinnamon
Powdered sugar

Preheat oven to 350 degrees.

In large mixing bowl, cream butter and shortening. Gradually add 2 cups sugar; cream until fluffy. Add eggs, one at a time, beating well after each addition. Combine milk and vanilla; set aside. Sift together flour, baking powder and salt; add to creamed mixture alternately with milk mixture, beating just enough after each addition to keep the batter smooth. Combine cinnamon and remaining 1/3 cup sugar; sprinkle 1 1/2 teaspoons into a greased 10-inch tube pan or fluted tube pan.

Spoon one-third of the batter into the pan. Sprinkle with half of the remaining cinnamon-sugar mixture. Top with one-third of the batter. Repeat with the remaining cinnamon-sugar and remaining batter; smooth top with a spatula.

Bake in preheated oven 1 hour and 15 minutes or until cake tests done. Cool 10 minutes; remove from pan to a wire rack to cool completely. Before serving, dust with powdered sugar. Can be prepared several days before serving and refrigerated, or several weeks and frozen.

Back to Cake Recipes

Everyday Cooking Home         Razzle Dazzle Recipes

Copyright 2002 - 2005
That's My Home