Italian Cream Pound Cake
Italian Cream Pound Cake is a rich, moist dessert featuring a delightful combination of coconut and pecans, enhanced by vanilla flavor. Its tender crumb and nutty crunch make it perfect for special occasions or teatime treats, appealing to those who enjoy classic, flavorful cakes with a twist.
Ingredients
Instructions
- Cream together sugar, margarine, and shortening.
- Add egg yolks, one at a time, beating after each addition.
- Mix together baking soda and buttermilk; add alternately with flour to the creamed mixture.
- Add chopped pecans, shredded coconut, and vanilla extract.
- Beat egg whites until stiff and fold into the batter.
Tips & Substitutions
For a lighter cake, consider using unsalted butter instead of margarine and shortening. You can substitute Greek yogurt for buttermilk if needed. Make sure to fold the beaten egg whites gently to keep the cake airy. Also, to enhance flavor, toast the pecans slightly before adding them to the batter. This cake is perfect for special occasions and pairs beautifully with Italian recipes.
Serving Suggestions
Serve slices of the Italian Cream Pound Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It also pairs well with a cup of coffee or tea. For a festive touch, garnish with fresh berries or a sprinkle of powdered sugar. This cake is a great addition to a brunch spread or dessert table alongside other favorites like Nannie'S Eggplant Parmesan.
Storage & Reheating
Store the cooled Italian Cream Pound Cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. When ready to enjoy, let it thaw at room temperature or reheat in the oven at a low temperature until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Italian Cream Pound Cake contains roughly 2816 calories, with 27g protein, 169g carbohydrates, and 222g fat. It is an excellent source of protein (54% of the Daily Value), iron (48% of the Daily Value), and dietary fiber (38% of the Daily Value), and a good source of vitamin C and vitamin A. Note that it is relatively high in sodium, at 1044mg per serving (45% 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 nut in this recipe?
Yes, you can substitute chopped walnuts or almonds for the pecans if you prefer. Just keep in mind that the flavor will change slightly depending on the nut you choose. Toasting any nuts before adding them can enhance their flavor and add a nice crunch to the cake.
What can I do if my cake is too dense?
If your cake turns out dense, it might be due to overmixing the batter or not properly incorporating the egg whites. Make sure to fold the egg whites in gently and avoid overmixing once the flour is added. Additionally, ensure your baking soda is fresh to provide the necessary lift.
How can I make this cake more flavorful?
To enhance the flavor of the Italian Cream Pound Cake, consider adding the zest of one lemon or orange to the batter. You can also increase the amount of vanilla extract slightly. For a twist, add a splash of coconut extract for a more pronounced coconut flavor.
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).