Doctors Pound Cake
A moist, flavorful pound cake featuring fruit preserves and spices, ideal for dessert or tea time, appealing to those who enjoy rich, fruity baked goods.
Ingredients
Instructions
- Blend the sugar and eggs until well combined.
- Add the preserves, crushed pineapple, salt, soda, and cinnamon; blend until smooth.
- Gradually add the sifted flour and Wesson oil, mixing well after each addition.
- Pour the batter into a greased Bundt pan.
- Bake at 325°F (163°C) for 1 1/2 hours or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a lighter version, consider replacing half of the Wesson oil with unsweetened applesauce. Ensure your eggs are at room temperature for better blending. If using strawberry preserves, you can also add a couple of tablespoons of lemon juice to enhance the flavor. Sifting the flour helps prevent lumps and ensures a fluffy texture.
Serving Suggestions
This delicious pound cake can be served plain or dusted with powdered sugar. Pair it with fresh fruit or a dollop of whipped cream for added indulgence. It also pairs beautifully with a scoop of vanilla ice cream, creating a delightful dessert experience. For a unique twist, try serving it alongside a slice of No Bake Date Balls.
Storage & Reheating
Store leftover Doctors Pound Cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and place it in the fridge for up to a week. To reheat, slice and warm individual pieces in the microwave for about 10-15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Doctors Pound Cake contains roughly 695 calories, with 9g protein, 129g carbohydrates, and 19g fat. It is an excellent source of vitamin C (63% of the Daily Value) and dietary fiber (27% of the Daily Value), and a good source of calcium and protein. Note that it is relatively high in sodium, at 2050mg per serving (89% 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 oil?
Yes, you can substitute Wesson oil with another neutral oil like canola or vegetable oil without affecting the flavor significantly. Just ensure it has a similar consistency to maintain the cake's moisture and texture.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted in the center comes out clean or with just a few crumbs attached. Additionally, the edges should start to pull away from the pan, and the top will be golden brown.
Can I freeze this cake?
Absolutely! You can freeze the pound cake for up to 3 months. Make sure to wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. Thaw it in the refrigerator overnight before serving.
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).