Butter And Nut Flavored Pound Cake
A rich, buttery pound cake with nutty flavoring, perfect for dessert or teatime, offering a moist texture and classic taste suited for all occasions.
Ingredients
Instructions
- Cream sugar and shortening for 10 minutes at high speed.
- Add unbeaten eggs and mix well for about 2 minutes.
- Add milk alternately with flour, mixing after each addition.
- Add butter and nut flavoring and mix well.
- Bake for 1 hour and 15 minutes at 325°F.
Tips & Substitutions
For a lighter texture, consider using unsalted butter instead of Crisco, but remember to adjust the salt accordingly. If you don't have butter and nut flavoring, vanilla extract can be a suitable substitute, though the flavor will differ slightly. Make sure to mix the batter gently after adding flour to avoid overworking it, which can lead to a dense cake.
Serving Suggestions
Serve this pound cake with a dusting of powdered sugar or a drizzle of icing for added flair. It pairs beautifully with fresh berries or a scoop of whipped cream. For a delightful afternoon treat, enjoy it alongside a cup of tea or coffee. It also complements desserts like Fantasy Ambrosia for a delicious dessert spread.
Storage & Reheating
Store any leftover pound cake in an airtight container at room temperature for up to four days. For longer storage, you can freeze slices wrapped in plastic wrap and then aluminum foil for up to three months. To reheat, let the slices thaw at room temperature, then warm them in a 300°F oven for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Butter And Nut Flavored Pound Cake contains roughly 408 calories, with 3g protein, 29g carbohydrates, and 32g fat. It is a good source of vitamin C (12% of the Daily Value). Note that it is relatively high in sodium, at 946mg per serving (41% 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 in this pound cake?
While plain flour is ideal for this recipe, you can experiment with cake flour for a lighter texture. However, avoid using whole wheat flour as it may alter the cake's density and flavor significantly.
What should I do if my cake is still raw after the baking time?
If your pound cake is not fully baked after 1 hour and 15 minutes, cover it loosely with aluminum foil to prevent over-browning and continue baking. Check for doneness by inserting a toothpick into the center; it should come out clean.
Is it possible to add nuts to the recipe?
Absolutely! Chopped walnuts or pecans would be a great addition to this pound cake, enhancing its texture and flavor. Fold them into the batter just before pouring it into the baking pan to ensure even distribution.
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).