Teeter’s Pound Cake

Makes 1 large cake. Recipe is from Bonnie Erickson, of St. Francisville, who got the recipe from her cousin Virginia “Teeter” Lathrop about 25 years ago. The recipe is the first-place winner in the desserts category of The Advocate’s Thanksgiving Recipe Contest sponsored by Calandro’s Supermarket.

2 sticks butter

1/2 cup butter-flavored Crisco

3 cups sugar

5 eggs

1 teaspoon rum extract

1 teaspoon coconut extract

3 cups flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup milk


1 cup sugar

1/2 cup water

1 teaspoon almond extract

1. Bring ingredients to room temperature. Grease and flour a large angle food cake pan or a long (16-inch-by-4-inch-by-41/2-nch) loaf pan.

2. Combine butter and Crisco; blend well. Add 3 cups sugar and beat for 5 minutes. Add eggs one at a time, beating until dissolved after each egg. Add rum and coconut extracts.

3. Mix together flour, baking powder and salt. Add to sugar-egg mixture a little at a time, alternating with milk.

4. Bake at 325 F for about 1 hour and 10 or 15 minutes.

5. While cake is baking, make glaze. Combine 1 cup sugar and water and bring to a boil, no longer. Let cool. Add almond extract. Brush over cake as soon as you take the cake out of the pan. Use all of the glaze.