All Occasion Whipping Cream Pound Cake
A rich, moist pound cake with a tender crumb and delicate flavor, perfect for any occasion and easy to customize with your favorite extract.
Ingredients
Instructions
- Grease and flour heavily a Bundt cake pan.
- Mix Crisco and sugar, one cup at a time, until well mixed.
- Beat in one egg at a time.
- Add 1 cup cake flour, alternating with a little whipping cream to keep moistened.
- Repeat until all flour and cream have been added.
- Add flavoring (lemon, almond, or vanilla).
- Bake at 325°F for 1 to 1 1/2 hours.
- Check for doneness by inserting a knife until it comes out clean.
- Remove from oven and cool.
- Invert on serving plate and sprinkle or sift confectioners sugar over the top.
Tips & Substitutions
For a lighter texture, ensure the Crisco and sugar are creamed thoroughly before adding eggs. You can use an equal amount of butter for a richer flavor instead of Crisco. If you're out of cake flour, you can substitute with all-purpose flour by removing 2 tablespoons per cup and adding cornstarch. Experiment with different flavorings for personalized variations.
Serving Suggestions
This delicious pound cake pairs beautifully with fresh berries and whipped cream for a delightful dessert. A dusting of confectioners sugar adds an elegant touch. It also works well as a base for a trifle, layering with custard and fruit. For a savory option, consider serving it alongside Parmesan Popovers for a unique brunch spread.
Storage & Reheating
Store leftover pound cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. To freeze, wrap the cooled cake tightly in plastic wrap and then in aluminum foil. Thaw at room temperature before serving, and gently reheat individual slices in the microwave for about 10-15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of All Occasion Whipping Cream Pound Cake contains roughly 510 calories, with 7g protein, 68g carbohydrates, and 18g fat. It is an excellent source of vitamin C (25% of the Daily Value) and vitamin A (22% of the Daily Value), and a good source of calcium and protein.
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?
Yes, you can substitute all-purpose flour for cake flour, but the texture may be denser. Follow the tip of removing 2 tablespoons of flour per cup and replacing it with cornstarch to mimic cake flour's properties.
What can I do if the cake sinks in the middle?
A sinking cake could be due to underbaking or too much liquid in the batter. Make sure to bake the cake until a knife inserted comes out clean and avoid overmixing the batter after adding the eggs.
How can I enhance the flavor of the cake?
In addition to the flavoring options mentioned, consider adding lemon zest, almond extract, or even a splash of liqueur for a unique twist. Pairing it with a drizzle of Fat-Free Fudge Sauce can also elevate the taste.
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).