Rosina’s Pound Cake

Dating back to the 18th century, pound cake has definitely put in the time in proving itself a delicious dessert option. South Philly has never been a stranger to its lure, with Rosina Maglio happy to entice eager eaters through her recipe submission.

The 1900-block-of-South-Mole-Street resident assessed her work favorably, saying “This pound cake is delicious.” One could simply take the Point Breeze inhabitant’s word for it and not attempt to emulate the directions below, but following her lead will lead to a triumph of a treat. As summer enfolds, ovens will certainly become foreign to many locals, but this is one creation that should not wait until cold makes its comeback. ■

Ingredients:

1-1/4 cups of Crisco shortening

2 cups of sugar

5 eggs

2-1/2 cups of sifted cake flour

1-1/4 teaspoons of baking powder

1/2 teaspoon of salt

2/3 cup of milk

2 teaspoons of vanilla

Directions:

Preheat oven to 325 degrees.

Sift the flour, baking powder, and salt together, setting then aside when done. Stir the milk and vanilla together, and likewise put them aside. Beat until smooth the shortening and the sugar, and set them aside.

Grease a Bundt pan with butter, dust with flour, and shake off the excess, setting aside once done. Beat the eggs one at a time into the shortening until light yellow. Slowly add the flour to the shortening, and beat until the former is incorporated into the mixture. Add a little milk, and beat a few seconds. Repeat this process with the flour and the milk, ending with the flour beaten in last. Beat until nice and smooth.

Pour the batter into the pan, gently banging it down to let out air bubbles. Bake for one hour. Cool on a wire rack, and when cool to touch, transfer the cake to a dish. Dust with powdered sugar once the item has become cold.