Cold Oven Pound Cake With Fresh Whipped Cream and Berries


3 cups flour
3 cups sugar
2 sticks butter, softened
1/2 cup Crisco
1/2 teaspoon baking powder
1 teaspoon vanilla
1 teaspoon almond
1 cup milk
6 eggs

Mix all ingredients together, except eggs.
Beat eggs for 8 minutes
Add eggs to other mixture.
Grease and flour a bundt cake pan.  I spray my pan with Bakers Joy and then sprinkle with granulated sugar.
Pour cake batter into pan.
Place in a COLD OVEN and set oven to 325 degrees.
Bake for 1 hour and 20 minutes.

NO PEEKING!

Top with fresh Whipped Cream and your choice of berries!


Fresh Whipped Cream
(this tastes like melted ice cream and is super easy to make)

1-1/2  to 2 cups Heavy Whipping Cream
1-2 tablespoons Powdered Sugar
1/2 teaspoon Vanilla

Place a stainless steel bowl with your mixer beaters in the freezer for about 15 minutes.

Take bowl and beaters out of freezer and pour in whipping cream.  With mixer on low (to keep cream from being slung out of bowl) , beat until cream starts getting a little thicker. Add the powdered sugar and the vanilla, then increase speed to medium or high and continue beating until the cream is thickened like Cool Whip.  

Hint:  Don't overbeat or you will end up with butter.