I mix up a batch of this spread and keep it in a dark, cool spot in the pantry in a jelly jar or Mason jar with a lid. Because the ingredients are all shelf stable, it does not need to be refrigerated, especially if you bake as much as I do and use it fairly quickly.However, if you don't bake all that often, live in a warm climate, or simply prefer to keep it in the refrigerator, please do. If the spread sits unused for an extended period of time, it may begin to separate with the oil rising to the top of the mixture. Simply give it a brisk stir and it will come right back into shape and be ready to apply to your baking pans.
Author: Jennifer from 1840 Farm
Ingredients
½cupshortening, room temperature
½cupneutral flavored oil (I like to use canola or safflower)
½cupall-purpose flour
1tablespooncornstarch
Instructions
In a medium bowl, combine the shortening and oil. Using a spoon, whisk, or electric mixer, mix until well combined. The shortening may form small rice-sized pieces. Don’t worry, they will break apart as the dry ingredients are incorporated.
Add the flour and cornstarch and continue to mix until the spread is glossy and silky smooth. Transfer the spread to a jelly jar or Mason jar with a tight-fitting lid. I use a repurposed 14-ounce jelly jar or a Mason jar designed to hold 2 cups.
When you are ready to bake, use a pastry brush to apply a thin layer of this spread to all the surfaces in your baking pan that the batter will come into contact with. If you’re baking in a Bundt cake or tube pan, don’t forget to apply the spread to the center tube.
Bake your recipe as directed. When baking cakes, remove the baked cake from the oven to cool. Allow the cake to cool for about ten minutes before tapping it lightly on the sides to gently loosen. Turn the cake out onto a wire rack to cool completely.