Faye'S Pound Cake
Faye's Pound Cake offers a rich, buttery flavor with hints of vanilla, almond, and mace. Its dense texture makes it perfect for teatime or special occasions.
Ingredients
Instructions
- Cream softened butter and sugar with a mixer until light and fluffy.
- Add eggs all at once; beat until smooth and creamy.
- Gradually add sifted flour and mace, mixing gently.
- Blend until the batter is creamy.
- Stir in vanilla and almond extracts.
- Pour batter into a greased and floured loaf pan.
- Bake in a 325°F oven for 1 hour and 20 minutes until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a lighter texture, ensure your butter is at room temperature before creaming with sugar. If you don't have almond extract, you can substitute with an equal amount of vanilla extract. Adding a pinch of salt can enhance the flavor, though it's optional. Be careful not to overmix once you add the flour; this will keep your pound cake tender, similar to Martha White'S Basic Biscuits.
Serving Suggestions
Serve slices of pound cake with a dusting of powdered sugar or a dollop of whipped cream. It pairs beautifully with fresh berries or a fruit compote for added flavor. Enjoy it alongside tea or coffee for a delightful afternoon snack. This cake also complements well with Quick Banana Bran Muffins for a sweet breakfast spread.
Storage & Reheating
Once cooled, store the pound cake in an airtight container at room temperature for up to 4 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature or reheat slices in the microwave for about 10-15 seconds for a warm treat.
Nutrition & Diet Analysis (per serving)
Each serving of Faye'S Pound Cake contains roughly 589 calories, with 7g protein, 70g carbohydrates, and 22g fat. It is an excellent source of iron (51% of the Daily Value), dietary fiber (48% of the Daily Value), and vitamin C (26% of the Daily Value), and a good source of calcium and protein. It also contributes 13g 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?
You can try substituting part of the all-purpose flour with cake flour to achieve a lighter texture, but be aware that the cake's structure may change slightly. Whole wheat flour is another option, but it might make the cake denser and alter the flavor.
What if I don't have mace?
If you don't have mace on hand, you can omit it or substitute with a pinch of nutmeg for a similar warm flavor profile. Alternatively, a blend of cinnamon and nutmeg can also work well, though it will change the taste slightly.
How can I tell when the pound cake is done?
To check if the pound cake is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, it's ready. If there's wet batter on the toothpick, continue baking for a few more minutes and check again.
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).