Large Spiced Pound Cake
A richly spiced pound cake with nutmeg and vanilla, offering a moist, dense texture perfect for special occasions or teatime delights, appealing to traditional dessert lovers.
Ingredients
Instructions
- Preheat the oven to 325 degrees Fahrenheit.
- Grease and flour the bottom of a 10-inch tube pan.
- Mix butter and shortening until soft.
- Blend in nutmeg and vanilla.
- Stir in the sifted powdered sugar.
- Beat in eggs, one at a time.
- Stir in the sifted flour.
- Pour the batter into the prepared tube pan.
- Bake for 1 hour and 10 minutes or less.
Tips & Substitutions
To achieve a lighter texture, ensure your oleo and shortening are creamed thoroughly before adding other ingredients. If you need a substitute for shortening, use an equal amount of unsalted butter. For added flavor, consider incorporating a teaspoon of cinnamon or allspice. Make sure to sift your flour and powdered sugar to avoid lumps and ensure a smooth batter.
Serving Suggestions
This large spiced pound cake is perfect for a cozy gathering and pairs beautifully with a cup of coffee or tea. Serve it plain or dusted with powdered sugar. For a delightful twist, consider topping each slice with whipped cream and fresh berries, or serve alongside a scoop of vanilla ice cream. It also complements well with a side of Green Slime(A Fast One Dish Salad) for a balanced meal.
Storage & Reheating
Once cooled, wrap the pound cake tightly in plastic wrap and store it at room temperature for up to 5 days. For longer storage, freeze slices in an airtight container for up to 3 months. To reheat, allow it to come to room temperature or gently warm individual slices in the microwave for about 10-15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Large Spiced Pound Cake contains roughly 1738 calories, with 20g protein, 342g carbohydrates, and 10g fat. It is an excellent source of iron (43% of the Daily Value), protein (39% of the Daily Value), and calcium (22% of the Daily Value), and a good source of potassium and dietary fiber. It also contributes 3g 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 for this recipe?
While all-purpose flour is recommended for its structure, you can use cake flour for a lighter texture. However, avoid using whole wheat flour as it will alter the density and flavor of the cake significantly.
What should I do if my cake is sinking in the middle?
A sinking cake is often a result of underbaking or too much liquid in the batter. Ensure that your oven temperature is accurate and avoid overmixing after adding the eggs. Use a toothpick to check for doneness; it should come out clean when the cake is fully baked.
How can I enhance the flavor of my pound cake?
To enhance the flavor, consider adding citrus zest, such as lemon or orange, along with the vanilla. You can also incorporate chopped nuts or dried fruits into the batter for added texture and flavor. A drizzle of lemon glaze after baking can also elevate the taste.
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).