No its not really that big. I does fill up that big bundt round pan you see there...Its a big thick aluminum one and can hold quite a bit....which is why it bakes for 90 minutes....This much at one time for just us goes bad but this freezes wonderfully. Its all natural ingrediants without all the preservatives so shelf life is worthless. After its cooked, we slice it up and wrap each slice in wax paper and then foil and it goes into the freezer. Dont know how long it lasts as ours usually dissapears in 4-6 weeks. FYI its1 pound (4 sticks) butter, plus more for pan
1/2 cup lard4cups sugar
9 eggs
5 cups all-purpose flour, plus more for pan
1 teaspoon fine salt
1 teaspoon baking powder
11/2 cup buttermilk
2 teaspoon vanilla extractWith a mixer, cream butter and lard together. Add sugar, a
little at a time. Add eggs, 1 at a time, beating after each addition.
Stir dry ingredients together in a bowl and add to mixer alternately
with buttermilk, starting with the flour and ending with the flour. Mix in
vanilla. Pour into a greased and floured tube pan and bake for 1 to 1
1/2 hours, until a toothpick inserted in the center of the cake comes
out clean.The traditional recipe for a pound cake is one pound of butterone pound of flowerone pound of sugarone pound of eggs (9)cup or two of whole milk or buttermilkteaspoon baking powderThis makes a fine cake. The one I use with the baking powder and buttermilk reacts to make a nice fluffier version. and it completely fills my bunt pan just over the top when cooked.
@Ray: Sounds absolutely wonderful but my body would not live through it. Throwing my cancer happy pills. I did make lemom bars few days ago. Yum
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