10-Egg Pound Cake
A rich, moist pound cake with a delicate vanilla flavor and tender crumb, perfect for special occasions or casual gatherings. Its classic taste appeals to all ages.
Ingredients
Instructions
- Cream sugar and Crisco together until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Gradually add flour and evaporated milk, alternating between them, and mix well.
- Stir in vanilla and coconut flavoring.
- Pour batter into a large greased tube pan.
- Bake at 300°F (150°C) for about 2 hours or until a toothpick inserted into the center comes out clean.
- For a smaller loaf, reduce baking time to approximately 1.5 hours.
Tips & Substitutions
For a lighter texture, ensure your butter Crisco is at room temperature before creaming with sugar. You can substitute half of the butter Crisco with unsalted butter for a richer flavor. If you're short on eggs, you can use egg replacers, but this will alter the texture slightly. Consider adding a pinch of salt to enhance the flavor, or incorporating a zest of lemon for a subtle twist.
Serving Suggestions
This rich 10-Egg Pound Cake pairs beautifully with Wild Plum Tea Muffins for a delightful brunch spread. Serve slices with fresh berries and a dollop of whipped cream for an indulgent dessert. It also makes a great base for trifle or layered desserts, complementing flavors like chocolate or coconut.
Storage & Reheating
Store leftover pound cake in an airtight container at room temperature for up to 4 days. For longer storage, you can wrap slices in plastic wrap and freeze them for up to 3 months. To reheat, allow it to come to room temperature and warm in the oven at 300°F for about 10 minutes for the best texture.
Nutrition & Diet Analysis (per serving)
Each serving of 10-Egg Pound Cake contains roughly 508 calories, with 5g protein, 68g carbohydrates, and 9g fat. It is a good source of vitamin C (17% of the Daily Value), calcium (12% of the Daily Value), and potassium (11% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different flavors instead of vanilla and coconut?
Absolutely! You can experiment with almond extract, lemon zest, or even cocoa powder for a chocolate version. Just remember to adjust the quantity based on the strength of the flavoring used, as some might be more potent than others.
What if my cake doesn't rise as expected?
If your cake doesn't rise, it could be due to overmixing the batter or using old baking ingredients. Make sure your baking soda and flour are fresh, and mix until just combined after adding the flour. Also, ensure your oven temperature is accurate with an oven thermometer.
Can I make this cake in advance for a special occasion?
Yes, you can make this pound cake up to a week in advance. Just wrap it tightly in plastic wrap and store it in the refrigerator. For best flavor, allow it to come to room temperature before serving, and consider adding a glaze or frosting just before serving to enhance freshness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).