Mae'S Pound Cake
Mae's Pound Cake offers a rich, buttery flavor with a hint of brandy and vanilla, perfect for special occasions or as a comforting dessert for family gatherings.
Ingredients
Instructions
- Cream together butter and Crisco.
- Gradually add sugar and beat until fluffy, about two minutes.
- Add eggs, one at a time, beating well after each addition.
- Mix in sweet milk, brandy flavoring, vanilla, and a pinch of salt.
- Combine cake flour and baking powder separately.
- Add 1/4 of the flour mixture to the creamed mixture and mix well.
- Add 1/3 cup of milk to the batter and mix.
- Repeat adding flour and milk alternately, ending with the flour mixture.
- Pour batter into a tube mold.
- Bake at 300°F for about 1 hour and 20 minutes or until the center is no longer doughy.
Tips & Substitutions
Ensure your butter and Crisco are at room temperature for easy creaming. If you don't have brandy flavoring, vanilla extract can be a good substitute. For a richer flavor, consider adding a splash of almond extract. When mixing the flour and milk alternately, make sure to start and end with the flour to achieve the best texture.
Serving Suggestions
Serve Mae's Pound Cake plain or dusted with powdered sugar for a simple presentation. It pairs beautifully with fresh berries and whipped cream for a delightful dessert. Consider serving alongside a scoop of vanilla ice cream or a slice of the Quick Sponge Cake for a varied dessert platter.
Storage & Reheating
Store leftover pound cake in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze slices wrapped tightly in plastic wrap and then aluminum foil for up to 3 months. Thaw at room temperature before serving, or gently reheat in the microwave for a few seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Mae'S Pound Cake contains roughly 710 calories, with 3g protein, 29g carbohydrates, and 60g fat. It is an excellent source of vitamin C (24% of the Daily Value), and a good source of 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 all butter instead of Crisco?
Yes, you can use all butter in this recipe. However, using Crisco or a combination helps create a lighter texture. If you prefer all butter, just ensure it's softened well for proper creaming.
What can I do if my cake is too dense?
If your pound cake is dense, it may be due to overmixing or too much flour. Ensure you measure the flour accurately and mix just until combined. Also, check that your baking powder is fresh, as this can impact the rise.
Can I add flavors or mix-ins to this pound cake?
Absolutely! You can add lemon or orange zest for a citrusy twist, or fold in chocolate chips or nuts for added texture. Just be mindful not to overload the batter, as it can affect the cake’s rise.
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).