Our Pilgrim Pound Cake was originally features in our 1960’s Favorite Recipes cookbook. This old-fashioned pound cake name is likely inspired by the “pilgrim loaf,” a simple bread with a scallop shell-shape cut, reminiscent of early Pilgrim baking. Our dessert is perfect for family gatherings, making it a tasty addition for Thanksgiving.
Ingredients
2 sticks butter
½ cup Crisco® or other shortening
3 cups granulated sugar
½ teaspoon salt
5 eggs
3 cups flour
1 cup milk
1 tsp. vanilla and/or 1 tsp. almond flavoring
Instructions
Cream butter, shortening, sugar, and salt until sugar is melted. Add eggs, one at a time and beat well with an electric mixer. Add flour, milk, and vanilla and/or almond flavoring. Grease and flour loaf pan. Place in cold oven, setting temperature at 300° F, and bake for 2 hours. It is VERY IMPORTANT that the oven door is kept shut the entire time while baking.
How to Make this Recipe Lighter
– Use light butter or margarine.
– Use a sugar substitute instead of sugar. We recommend checking the specific brand’s guidelines for proper conversion, as measurements may vary depending on the type of sugar substitute used.
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