Amish Half-A-Pound Cake
A rich, moist pound cake with a hint of mace and vanilla, perfect for gatherings or teatime, offering a classic American flavor with a tender crumb.
Ingredients
Instructions
- In a large mixer bowl, combine all the ingredients at once, beating them together on medium speed for 20 minutes.
- Pour the batter into a well-greased 10-inch tube pan and place in a cold oven.
- Set the oven to 350°F and bake for 1 hour.
- Remove the cake from the oven.
- Immediately invert onto a wire rack and tip it out.
- If the cake sticks, loosen from sides with a knife and whack on the counter to shake it loose.
- Cool completely before serving.
Tips & Substitutions
To ensure a light and fluffy cake, make sure the butter is softened but not melted before mixing. If you don't have ground mace, nutmeg can be used as a substitute for a similar flavor. Be sure to beat the ingredients thoroughly for the full 20 minutes, as this helps incorporate air into the batter, yielding a better rise.
Serving Suggestions
This Amish Half-A-Pound Cake is delicious on its own but can also be served with a dusting of powdered sugar or a dollop of whipped cream for added indulgence. Pair it with fresh berries or a scoop of vanilla ice cream for a delightful dessert experience, making it a great companion for afternoon tea or coffee breaks.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. If you want to keep it longer, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, slice the cake and warm individual pieces in the microwave for about 10-15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Amish Half-A-Pound Cake contains roughly 222 calories, with 3g protein, 28g carbohydrates, and 8g fat. It is an excellent source of iron (21% of the Daily Value), and a good source of dietary fiber and vitamin C. It also contributes 5g of dietary fiber toward your daily target.
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 whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but it may result in a denser cake. To maintain lightness, consider using a mix of half whole wheat and half all-purpose flour. Adjusting the liquid slightly may also be necessary to account for the absorbency of whole wheat.
What can I do if my cake sticks to the pan?
If your cake sticks to the pan, run a thin knife around the edges to loosen it. Invert the cake onto a wire rack, and if it still resists, gently tap it on the counter. If necessary, allow it to cool slightly in the pan before trying again, as this can help with loosening.
Can I add flavors or mix-ins to this cake?
Absolutely! This cake serves as a great base for flavor variations. You can add lemon zest for a citrus twist or fold in chocolate chips or chopped nuts for added texture. Just be mindful not to overload it with too many mix-ins, as this can affect the cake's rise.
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).