Christ the King Sunday is the special day we celebrate Christ as Lord of Lords and King of Kings. Celebrate the day by making Christ the King Pound Cake! This recipe will blow you away if you’ve never tasted pound cake! It is rich, buttery, moist, and easy to make! It’s perfect for the day with its golden color and because it’s made in a Bundt pan, it’s shaped like a crown. We made it even more “kingly” by topping it with a paper crown and surrounding it with old Mardi Gras beads.
Christ the King Pound Cake
3 cups sugar
½ cup shortening
2 sticks butter, room temperature
6 eggs, room temperature
3 cups flour
¼ teaspoon salt
½ teaspoon baking powder
1 cup milk
1 teaspoon rum extract
1 teaspoon coconut extract
Preheat the oven to 325 degrees. Cream shortening, butter, and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Sift dry ingredients together. Add the dry ingredients to the creamed mixture, alternating with the milk. Add extracts and blend well. Pour batter into a buttered and floured 10-inch bundt pan. Bake for 1 hour and 30 minutes or until a toothpick inserted into the center of the cake comes out clean.
