Kentucky Pound Cake
Kentucky Pound Cake is a rich and moist dessert that embodies Southern charm. With its delightful blend of sweet pineapple, crunchy pecans, and a hint of cinnamon, this cake is perfect for gatherings or a cozy afternoon treat. It's sure to impress anyone with its classic flavor and texture.
Ingredients
Instructions
- Mix all ingredients except egg whites.
- Beat egg whites until stiff and gently fold into the batter.
- Pour the batter into a greased and floured tube pan.
- Bake at 350°F for 1 hour.
Tips & Substitutions
For a richer flavor, consider using butter instead of Crisco oil, though this may affect texture. Make sure to sift the self-rising flour to avoid lumps. If you prefer a different nut, walnuts can be a great substitute for pecans. Adding a teaspoon of vanilla extract can enhance the overall flavor. To ensure even cooking, avoid overmixing when folding in the egg whites.
Serving Suggestions
Kentucky Pound Cake is delightful on its own but can be served with fresh whipped cream and berries for a refreshing contrast. It also pairs beautifully with a scoop of vanilla ice cream or a drizzle of caramel sauce. For a special touch, enjoy it alongside Frozen Chocolate Pie or a cup of coffee for a perfect dessert combination.
Storage & Reheating
Store leftover Kentucky Pound Cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. If you prefer, you can freeze slices individually wrapped in plastic wrap and placed in a freezer bag for up to 3 months. To reheat, simply let thaw at room temperature and warm in the oven at 300°F for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Kentucky Pound Cake contains roughly 576 calories, with 16g protein, 41g carbohydrates, and 41g fat. It is an excellent source of protein (32% of the Daily Value), vitamin C (22% of the Daily Value), and iron (20% of the Daily Value), and a good source of dietary fiber and calcium. It also contributes 5g 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 all-purpose flour instead of self-rising flour?
Yes, you can use all-purpose flour, but be sure to add 1 1/2 teaspoons of baking powder per cup of flour to achieve the same leavening effect as self-rising flour.
Why are my egg whites not stiffening?
Make sure your mixing bowl and beaters are completely clean and dry, as any fat can prevent the egg whites from whipping properly. Adding a pinch of salt or cream of tartar can also help stabilize the egg whites.
How can I tell when the cake is done baking?
The cake is done when it is golden brown and a toothpick inserted into the center comes out clean. Keep an eye on the baking time, as ovens can vary.
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).