Teeter’s Pound Cake

Makes 1 large cake. Recipe is from Bonnie Erickson, of St. Francisville, who said she 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 tsp. rum extract

1 tsp. coconut extract

3 cups flour

1/2 tsp. baking powder

1/2 tsp. salt

1 cup milk


1 cup sugar

1/2 cup water

1 tsp. almond extract

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