Here's Mom's poundcake recipe. It has a bit of a history (usually Mom makes it for family friends who were just had a wedding, a funeral, or a birth), so I'm not sure what she's saying by sending it with Patrick back from the US. The original recipe also came from Jan Foster, my Mom's college roommate - which was a really long time ago.
Sorry it's in US measurements, but you can easily convert them.
POUND CAKE
3 cups flour, measure unsifted
1 teaspoon salt
1 teaspoon baking powder
3 cups sugar
1/2 pound butter
1/2 cup solid shortening (I use Crisco)
1 cup milk
6 eggs
2 teaspoons vanilla
Sift dry ingredients 3 times
Cream sugar and shortenings
Add alternately eggs, milk, dry ingredients (three times). Beat well.
Add vanilla and beat 3 more minutes.
Pour into a greased, lined angel food cake pan. Long one is best.
Bake at 325 for 1 1/4 hour without opening oven door.
May take up to 15 minutes longer.
Dust with powdered sugar.
Freezes well. Best the second day. Good toasted for breakfast or as base for fruit.
