Beulah'S Pound Cake
Beulah'S Pound Cake offers a moist, buttery texture with subtle nutty flavor, perfect for gatherings or as a comforting treat for family and friends.
Ingredients
Instructions
- Place 1 cup flour and 1 cup sugar in a sifter.
- Top with 1 more cup flour and 1/2 cup sugar.
- Sift into a bowl and add milk, eggs, and vanilla.
- Beat with an electric mixer for 20 minutes at medium speed.
- Place 1/2 cup broken walnuts into the bottom of a greased tube pan.
- Pour the batter into the prepared pan.
- Bake at 350°F for 50 to 55 minutes.
Tips & Substitutions
For a lighter texture, ensure your butter is at room temperature before creaming with sugar. If you don't have Crisco, unsalted butter can be used as a substitute. For added flavor, consider incorporating a teaspoon of almond extract. Make sure to sift the flour and sugar thoroughly to avoid lumps, similar to techniques used in making Peanut Butter Melt Away Cake.
Serving Suggestions
Slice the pound cake and serve it plain or with a dusting of powdered sugar. It pairs beautifully with fresh berries and whipped cream for a delightful dessert. For a cozy treat, enjoy it with a cup of coffee or tea. This cake also complements holiday meals, making it a great addition to gatherings alongside Maggie'S Sweet Potato Pie.
Storage & Reheating
Store leftover pound cake 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 three months. To reheat, simply thaw at room temperature or warm individual slices in the microwave for 10-15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Beulah'S Pound Cake contains roughly 363 calories, with 5g protein, 35g carbohydrates, and 11g fat. It is an excellent source of vitamin C (25% of the Daily Value), and a good source of dietary fiber. It also contributes 4g 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 a different type of flour?
Yes, while Presto flour is recommended for its texture, you can substitute it with all-purpose flour. The cake may have a slightly different texture, but it will still taste delicious. Just make sure to measure it correctly and sift it well.
What can I use instead of walnuts?
If you're allergic to walnuts or prefer a different nut, pecans or almonds work wonderfully as substitutes. You can also omit the nuts entirely for a nut-free version. The cake will still be rich and flavorful without them.
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 crumbs, the cake is ready. If there's wet batter on the toothpick, continue baking for a few more minutes.
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).