50 Year Old Pound Cake
A rich, moist pound cake with classic vanilla and rum flavors, perfect for teatime, special occasions, or a nostalgic treat for baking enthusiasts.
Ingredients
Instructions
- Grease a Bundt tube pan.
- Cream together sugar, Crisco, and one egg at a time until creamy.
- Add buttermilk, flour, and soda alternately; beat until blended.
- Add vanilla, rum flavoring, and lemon flavoring last.
- Bake at 325°F for 30 to 45 minutes, until done.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of Crisco, or a combination of both. If you don't have buttermilk, you can substitute with a mixture of milk and vinegar or lemon juice, letting it sit for a few minutes. Ensure your eggs are at room temperature for better incorporation. To enhance texture, sift the flour before measuring. This cake pairs beautifully with Brother Danny'S Chocolate Chip Cookies for a delightful dessert table.
Serving Suggestions
Serve this pound cake plain or dusted with powdered sugar for an elegant touch. It pairs wonderfully with fresh fruit, whipped cream, or a scoop of vanilla ice cream. For a delightful afternoon tea, serve alongside Iron Skillet Plain Cake. Drizzle with a simple glaze made of powdered sugar and lemon juice for added sweetness.
Storage & Reheating
Store leftover pound cake in an airtight container at room temperature for up to 4 days. For longer storage, wrap slices tightly in plastic wrap and freeze for up to 3 months. To reheat, let thaw in the refrigerator overnight, then warm individual slices in the microwave for 10-15 seconds or enjoy at room temperature for best flavor.
Nutrition & Diet Analysis (per serving)
Each serving of 50 Year Old Pound Cake contains roughly 116 calories, with 2g protein, 11g carbohydrates, and 2g fat.
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 a different type of flour for this recipe?
Yes, you can use cake flour for a lighter texture, but keep in mind that the cake may be less dense. If using whole wheat flour, the cake will be denser and have a nuttier flavor, so consider adjusting the liquid slightly to compensate.
What can I do if my cake is too dry?
If your pound cake turns out dry, you can brush it with a simple syrup made of equal parts sugar and water heated until dissolved. This will add moisture and sweetness. Additionally, serving it with a fruit compote or whipped cream can help enhance the overall moisture.
How do I know when the cake is done baking?
To check if the cake is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready. Baking times can vary, so start checking around 30 minutes to avoid overbaking.
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).