Iron Skillet Pound Cake(1940 Recipe)
A nostalgic 1940s pound cake baked in an iron skillet, featuring a rich vanilla flavor and a tender crumb, perfect for family gatherings or cozy afternoons.
Ingredients
Instructions
- Cream Crisco, vanilla, and sugar until mixture is light and fluffy.
- Add the well-beaten egg yolk gradually while continuing to cream.
- Alternately add sifted dry ingredients and milk, beginning and ending with the dry ingredients, beating after each addition.
- Beat the egg white until stiff peaks form.
- Gently fold the beaten egg white into the batter.
- Pour the batter into an oiled iron frying pan.
- Bake at 350°F until the cake is done.
Tips & Substitutions
For a richer flavor, you can substitute butter for Crisco, but be aware it may alter the texture slightly. If you're out of milk, a mixture of yogurt and water can work well. Make sure to sift the flour for a lighter cake. To save time, you can use a stand mixer for creaming the ingredients. This cake is perfect for pairing with fresh fruits or served alongside Tangy Deviled Eggs at a brunch.
Serving Suggestions
This Iron Skillet Pound Cake is delightful on its own, but you can elevate it by serving it with whipped cream and fresh berries. For a more decadent treat, drizzle with Double Boiler 7-Minute Frosting or a simple glaze. It pairs excellently with tea or coffee, making it a versatile dessert for gatherings or afternoon snacks.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to three days. If you prefer, you can refrigerate it to extend its freshness, but allow it to come to room temperature before serving. To reheat, simply warm individual slices in the microwave for about 10-15 seconds or enjoy it cold.
Nutrition & Diet Analysis (per serving)
Each serving of Iron Skillet Pound Cake(1940 Recipe) contains roughly 102 calories, with 1g protein, 11g carbohydrates, and 1g fat. It is a good source of calcium (12% of the Daily Value). Note that it is relatively high in sodium, at 1134mg per serving (49% 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 instead of Crisco?
Yes, you can substitute Crisco with an equal amount of vegetable oil or melted coconut oil. However, keep in mind that this may slightly change the flavor and texture of the cake. Experiment with your favorite oils to find the combination you enjoy the most.
What should I do if my cake is sinking in the middle?
If your cake is sinking, it may be due to underbaking or too much moisture in the batter. Ensure you are measuring your ingredients accurately, especially the flour. Additionally, make sure your oven is properly preheated, and consider baking the cake for a few extra minutes to ensure it cooks through.
Can I add flavors or mix-ins to this pound cake?
Absolutely! You can add lemon zest, almond extract, or even chocolate chips for a fun twist. Just be cautious with the quantity to avoid altering the batter's consistency. Adding nuts or spices can also enhance the flavor and create a unique version of this classic recipe.
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).