Buttermilk Pound Cake

Ingredients

• 1 cup Crisco shortening
• 3 cups sugar
• 3 cups cake flour
• 5 whole eggs
• 1 cup buttermilk
• ½ teaspoon baking soda
• 1 tablespoon vanilla
• 1 tablespoon water
• Glaze:
• 1 ½ cups powdered sugar
• 4 tablespoons buttermilk
• 1 teaspoon vanilla

Instructions

1. Combine Crisco, sugar, and eggs, adding one at a time and mix well (about a minute) after each one. Add ½ cup of buttermilk, in which the baking soda has been dissolved. Mix well. Add flour and rest of buttermilk, alternating a cup of flour with ¼ cup buttermilk, etc. until all is mixed well. Add vanilla and water. Beat mixture for at least 4 minutes….essential for good texture. Grease and flour a 10-inch tube pan (Angel Food Pan). Bake in preheated oven at 325 degrees for approximately 1 ½ hours. (After 45 minutes, it is advisable to rotate the pan 90 degrees to assure even baking.)
2. Cool cake in the pan for 15 minutes before removing to a cake plate.
3. For Glaze: Mix ingredients well. If too thick, add ½ teaspoon of buttermilk at a time until desired consistency is reached. If too thin, mix in more powdered sugar. This should be about the consistency of honey. Spoon over top of cake while still warm and allow to run down the sides.

http://jennifercooks.com/buttermilk-pound-cake/