Separate egg whites and yolks. Beat egg whites until stiff and set aside. Combine sugar, shortening, and butter. Mix on high speed until thoroughly blended. Add egg yolks, one at a time, beating only until each yolk disappears. Sift dry ingredients. Add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Add extracts and mix thoroughly. Carefully fold egg whites into batter. Pour into a 10-inch greased tube pan.
Bake 325 degrees – 1 hour.
Many food historians date the pound cake back to the 17th century. The earliest cakes used a pound of each of the major ingredients to create a dessert large enough for social gatherings. While much lighter and smaller versions are used today, the basic ingredients have remained the same. However, there are countless variations of recipes that provide distinctive tastes, textures, and toppings. Big Mama’s pound cake is a combination of the old with an addition of new flavor and technique to create a delicious sweet treat.