From Sheri: This is my grandmother's recipe (Myrtle Brannock), made famous by my mother, Martha Brannock Mickey, and adjusted to high altitude by me.
- 3 Cups sugar (Sheri: 2 1/4 cups at altitudo of 8500 ft)
- 2 sticks butter, softened
- 1/4 cup shortening (Sheri: I use coconut oil)
- 5 eggs
- 1 cup milk (Sheri: I use 1/4 cup buttermilk blend and 1 1/2 cups water at high altitude)
- 3 Cups flour
- 1 Tbsp vanilla extract
- 1 Tbsp lemon extract
- Pre-heat oven to 350 degrees. Grease and flour a tube pan.
- Cream sugar with butter and shortening until light and fluffy.
- Beat in eggs one at a time.
- If using buttermilk powder, whisk flour and buttermile powder in a bowl.
- Alternately, in thirds, mix in dry ingredients (Flour and buttermilk powder) and liquid (milk or water) and beat well, scraping sides of bow as you go.
- Mix in vanilla and lemon extract.
- Put into prepared pan. Bake approximately 1 hour 10 minutes or until toothpick comes out clean.