Aunt Pitty Pat'S Pound Cake
A rich, moist pound cake infused with whiskey and nutmeg, topped with chopped pecans, perfect for gatherings or a special treat with a comforting flavor.
Ingredients
Instructions
- Beat butter and sugar until light and fluffy.
- Add eggs, one at a time, beating until smooth after each addition.
- Sift together the cake flour, baking powder, salt, and nutmeg.
- Alternately add the sifted dry ingredients with sour cream and whiskey to the sugar mixture, beginning and ending with the flour mixture.
- Fold in the finely chopped pecans.
- Pour batter into a greased and floured loaf pan.
- Bake at 350°F (175°C) for about 60 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool before removing from the pan.
Tips & Substitutions
For a richer flavor, consider using unsalted butter and fresh nutmeg. If you want a lighter version, substitute half of the butter with unsweetened applesauce. Make sure all ingredients are at room temperature for better mixing. If you're short on time, you can use a store-bought pound cake and add pecans for extra texture.
Serving Suggestions
Serve slices of Aunt Pitty Pat's Pound Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with a cup of coffee or tea. For an added treat, consider serving it alongside Frosted Spice Pecans for a crunchy contrast.
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 freeze for up to two months. To reheat, simply slice and warm in the microwave for 10-15 seconds or enjoy it at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Aunt Pitty Pat'S Pound Cake contains roughly 399 calories, with 6g protein, 41g carbohydrates, and 25g fat. It is an excellent source of vitamin C (24% of the Daily Value), and a good source of dietary fiber and iron. Note that it is relatively high in sodium, at 818mg per serving (36% 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 all-purpose flour instead of cake flour?
While you can use all-purpose flour, it may result in a denser cake. If you prefer a lighter texture, stick with cake flour. To substitute, use 1 cup of all-purpose flour minus 2 tablespoons for each cup of cake flour needed.
What can I use instead of whiskey?
If you prefer not to use whiskey, you can substitute with apple cider or a splash of vanilla extract for a different flavor profile. Just be mindful that it may alter the taste slightly, but the cake will still be delicious.
How do I know when the cake is done baking?
Check the cake by inserting a toothpick into the center; if it comes out clean or with a few crumbs, the cake is ready. Also, the cake should have a golden brown color and slightly pull away from the sides of the pan.
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).