Cold Oven Pound Cake

(by June P. Middleton)

3/4 c. cake flour

1 t. baking powder

1/8 t. salt

1/2 lb. butter, at room temperature

1/2 c. Wesson oil

3 c. sugar

1 c. milk

6 eggs

1 1/2 t. each of vanilla, lemon, and almond extract

Sift together flour, baking powder, and salt.

Cream butter, oil, and sugar by hand.

Add dry ingredients to butter mixture alternately with the milk, beating about 20 seconds after each addition.

In a separate bowl, beat together eggs and extracts.

Add to batter and beat about 1 minute.

Pour into a well-greased and floured 10-in. tube pan.

Put into a cold oven, turn heat to 350 F., and bake 1 1/2 hours.

(You can replace the vanilla, lemon, and almond extracts with 4 1/2 t. rum flavoring or 1/2 c. dark Bacardi rum, or use frozen lemon juice instead of the lemon extract.)

(Read Pigs' Feet and A Satin Dress, the story that accompanies this recipe.)