Granny'S Pixie Pound Cake
Granny's Pixie Pound Cake offers a moist, buttery texture with a subtle sweetness, perfect for family gatherings or afternoon tea, appealing to cake lovers of all ages.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Mix Crisco, sugar, cake flour, salt, milk, oleo, and vanilla until well blended.
- Add eggs one at a time, mixing well after each addition.
- Pour batter into a greased and floured loaf or bundt pan.
- Bake for 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool before removing from the pan and serving.
Tips & Substitutions
For a lighter texture, consider using cake flour as specified, as it helps create a tender crumb. If you don't have oleo, unsalted butter can be a suitable substitute, but you may want to adjust the salt accordingly. Ensure all ingredients are at room temperature for better mixing. For added flavor, you can incorporate a bit of lemon zest or almond extract.
Serving Suggestions
This Granny's Pixie Pound Cake pairs beautifully with a dollop of whipped cream or fresh berries for a delightful dessert. Consider serving it alongside a cup of tea or coffee for a cozy afternoon treat. For a luxurious twist, drizzle it with a simple glaze or serve with a scoop of vanilla ice cream, making it a perfect complement to any meal.
Storage & Reheating
Store any leftover pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and place it in the freezer, where it can last for up to 3 months. To reheat, simply slice and warm it in the microwave for about 10-15 seconds or enjoy it cold.
Nutrition & Diet Analysis (per serving)
Each serving of Granny'S Pixie Pound Cake contains roughly 716 calories, with 11g protein, 130g carbohydrates, and 3g fat. It is an excellent source of vitamin C (85% of the Daily Value), dietary fiber (37% of the Daily Value), and iron (36% of the Daily Value), and a good source of potassium and calcium. Note that it is relatively high in sodium, at 1858mg per serving (81% 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?
While cake flour is recommended for its fine texture, you can substitute all-purpose flour. However, the cake may be denser. If using all-purpose flour, consider adding an extra egg to maintain moisture.
What can I make with leftover pound cake?
Leftover pound cake can be transformed into delicious trifle or bread pudding. Simply layer it with custard, fruit, and whipped cream for a delightful dessert. Alternatively, toast slices and serve with butter or jam for breakfast.
How can I ensure my pound cake doesn't stick to the pan?
To prevent sticking, be sure to thoroughly grease and flour your loaf or bundt pan. You can also use a non-stick spray specifically designed for baking. Allowing the cake to cool for 10-15 minutes before inverting it onto a plate can help it release easily.
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).