Aunt Corrie'S Heritage Pound Cake
A rich, moist heritage pound cake with coconut, lemon, or vanilla flavor options, perfect for celebrations or family gatherings, offering nostalgic comfort and delightful flavor.
Ingredients
Instructions
- Cream sugar and Crisco together until smooth and fluffy.
- Add eggs one at a time, mixing well after each addition.
- In a separate bowl, combine flour, baking powder, and salt.
- Gradually add the flour mixture to the creamed mixture alternately with milk, mixing well after each addition.
- Add flavoring: coconut, lemon, vanilla, or a mix of all three, and mix well.
- Pour batter into a greased baking pan.
- Bake at 300°F for about 1 1/2 hours, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter texture, ensure all ingredients are at room temperature before starting. You can substitute the Crisco with unsalted butter for a richer flavor. If you prefer a different flavor, try using almond extract or a mix of citrus flavors. Make sure to properly measure your flour to avoid a dense cake. If you want a twist, consider adding chocolate chips for a unique take, similar to a Toll House Chocolate Chip Pie.
Serving Suggestions
This pound cake is delightful when served plain, but consider pairing it with fresh berries and whipped cream for a refreshing dessert. A drizzle of chocolate or caramel sauce can elevate it further. It also complements a cup of coffee or tea perfectly. For a unique pairing, try it with Mom's Huckleberry Pudding for a delightful dessert spread.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to three days. For longer storage, wrap the cake tightly in plastic wrap and refrigerate for up to a week or freeze for up to three months. To reheat, simply slice and microwave for 10-15 seconds or enjoy at room temperature for the best flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Aunt Corrie'S Heritage Pound Cake contains roughly 353 calories, with 9g protein, 74g carbohydrates, and 3g fat. It is an excellent source of iron (20% of the Daily Value), and a good source of protein and calcium. It also contributes 3g 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 plain flour?
Yes, you can substitute up to half of the plain flour with whole wheat flour for added fiber and a nuttier flavor. Just keep in mind that the texture may be slightly denser, so adjust the liquid if necessary.
What can I use if I don't have Crisco?
If you don't have Crisco, you can substitute it with an equal amount of unsalted butter or margarine. This will provide a richer flavor to your cake. Additionally, for a healthier option, consider using coconut oil.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached. Since ovens can vary, start checking around the 1-hour mark to ensure it doesn't overbake.
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).