Aunt Manie'S Pound Cake
A rich and classic pound cake with buttery flavor and moist texture, perfect for special occasions or everyday indulgence, appealing to dessert lovers and family gatherings.
Ingredients
Instructions
- Cream sugar, margarine, and Crisco until blended well.
- Add eggs, one at a time, until blended.
- Add flour alternately with milk, beating constantly.
- Add vanilla and stir in.
- Place in greased and floured tube pan.
- Bake at 300°F for 1 hour and 25 minutes.
- Cool thoroughly and remove from pan.
- Keep in cake keeper.
- May be frozen.
Tips & Substitutions
For a lighter texture, ensure your margarine and Crisco are at room temperature before creaming. If you don't have Crisco, you can substitute it with an equal amount of butter for a richer flavor. Also, sifting the flour not only helps to aerate it but also removes any lumps, leading to a smoother batter. For added variety, consider mixing in some lemon zest or almond extract.
Serving Suggestions
This pound cake is delicious on its own, but you can elevate it with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs beautifully with fresh berries or a drizzle of chocolate sauce, making it a delightful dessert for any occasion. For a casual gathering, serve with a side of tea or coffee, or enjoy it with a slice of Picnic Perfect Chocolate Cake for a varied dessert table.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to five days. For longer storage, wrap the cake tightly in plastic wrap and freeze for up to three months. To reheat, thaw overnight in the refrigerator, then let it come to room temperature before serving, or warm individual slices in the microwave for a few seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Aunt Manie'S Pound Cake contains roughly 1517 calories, with 27g protein, 292g carbohydrates, and 28g fat. It is an excellent source of iron (77% of the Daily Value), calcium (72% of the Daily Value), and protein (55% of the Daily Value), and a good source of dietary fiber and vitamin D. Note that it is relatively high in sodium, at 925mg per serving (40% 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 a different type of flour?
While the recipe calls for plain flour, you can substitute with cake flour for a softer texture. However, if you prefer whole wheat flour, be aware that it may yield a denser cake. Adjusting the liquid slightly might be necessary to achieve the right consistency.
What if I don't have margarine?
You can easily replace margarine with butter in this recipe for a richer flavor. If you're looking for a dairy-free option, use a plant-based margarine or coconut oil, keeping in mind that it may slightly alter the taste and texture.
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. If it’s still wet, bake for an additional 5-10 minutes, checking regularly 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).