I decided to make strawberry shortcake for Easter and searched online at the Food Network for a pound cake recipe. I had some old cookbooks from my dad’s church that I grew up in, but most of them called for Crisco and I’m just not a Crisco baker (sorry mom!). In fact, the one little can of Crisco I had in the pantry smelled rancid, so I had to throw it out. Do you cook with Crisco?? I grew up seeing Crisco in the pantry, but I just don’t use it.
So, this one looked like it would be good….and oh my, is it ever! Do not pay attention to all the butter and sugar. If you are making pound cake, you just can’t worry about the calories. It’s a special treat after all.
Here’s the link from Food Network and it’s a Paula Deen recipe, so you know it’s full of butter and totally delicious. The woman loves butter! You can click on the printable version and it prints out like a recipe card.
Southwest Georgia Pound Cake 
It has that crispy outside crust when it comes out of the oven.
With strawberries and whipped cream, it’s sinfully delicious. The family loved it. Enjoy!!
It looks delish, Rhoda. Since it’s from Paula, you know it’s decadently delish!!
I don’t cook with crisco, generally. However, once in awhile I crave pan fried chicken like granny made, when I was growing up! Then I’ll buy a little can of crisco. I melt some of it in the big iron skillet and add a stick of real butter. O my goodness…the best fried chicken!! Can’t do that often, but o’my what a treat! Lard is another shortening that was used a lot, in the old days. We had an older friend who made the most flaky pie crusts, using lard! Those were the days! uh huh!
Pat
Oh my word, Rhoda…the pound cake looks awesome! I don’t use Crisco either but I remember the days when my Mama and Grandmother did too. But I will always use BUTTER…Paula Deen has lots of great recipes and doggone on it every single one of them call for a STICK of Butter. 😉 Hope you have a great weekend! -V
Oh, Rhoda. That looks absolutely divine. Pound cakes are my favorite of all baked goods.
No, I don’t use Crisco either. The same thing happened to me. I once had one of those really small cans in my pantry, and it went bad.
And, in response to good old fried chicken, I always thought my grandmother’s was the best – She used Wesson oil. And, my mother-in-law made the best biscuits – she used lard. Long gone are those days, and the goodness that was with them.
That looks so good Rhoda! My favorite pound cake is a coconut one and it’s such a decadent splurge ones a year. How can such a simple cake be SOOOOOO good?
I have friends who say that a pie crust isn’t a good pie crust without crisco. I don’t use it either, but my husband uses it to season cast iron cookware.
Hi Rhoda, your pound cake looks delicious. I must confess that being an Alabama girl myself, I have not gotten the cake baking down to a science but you have insired me to try once more. Deb
I am more of a savory than sweet person. However, when I want something sweet, I want something decadent & I think this cake would work. Glenda/MidSouth
Yummy…….Looks so delicious.
I love Paula Dean! Everything she makes starts with a stick or pound of butter! The other day she was making a shrimp po-boy that was to die for! Yummy!!
OMG Rhoda, that looks as pretty as a picture….it happens to be one of my favorites…(tarimsu being my all time favorite) that will definitely be a big hit at this casa.
Thanks for this post,
Have a wonderful week-end (any yardsales in your future)
Kathy 🙂
that looks fantabulous! I want some,lol!
Rhoda, I just made the decision this morning to get control of my sweet eating and lose weight…ugh…this looks so delicious! I’m going to Savannah in May – hopefully we will have the opportunity to eat at Paula’s restaurant. No dieting that day. hahaha.. Lucky family of yours!!! :)Susan
That looks delectable! I will have to keep that one in mind for hubby’s birthday coming up in April! I love to bake and it will be a great excuse.
I must admit I will use shortening every once in a while, usually around Christmas.
I am drooling. I love pound cake. Look how perfectly golden it is. Yummy. I do not use Crisco but every once in awhile on mt great grandmas cut out cookies. Totally different taste…Now I need something sweet, Yikes
Heather
I do keep a small can of Crisco in the fridge for just such recipes.
I rarely if ever use it, but there are a couple of family cakes for which it is a must.
Wonderful looking dessert!
OH, SIGN ME UP!!!!!!
This looks too good!
Rhoda… I’ve posted on a THANK-YOU LETTER PROJECT that you might be interested in. 100 Thank You Letters are being compiled for a book. I thought you might be interested.
Hugs, KJ
Yum, yum, yum – I’m a sucker for desserts and this one looks absolutely delicious! I’ll definitely have to give this recipe a try 🙂
Have a beautiful weekend!
Oh my goodness. I think I gained five pounds just looking at these pictures. Yum Yum.
Have a great weekend.
Oh wow! It looks sinfully delicious. My mother always cooked and baked with Crisco, I don’t like using it either. I may have to try your recipe (or Paula’s recipe).
Yum Yum!
Hugs,
Donna
Love your new look. It’s very crisp, but delicously detailed. Congratulations!
Rhoda, that looks great and I love your new header! Jen r