Mamie Turner'S Pound Cake
A rich, buttery pound cake infused with bourbon and vanilla, featuring a moist crumb and classic flavor profile, perfect for special occasions or everyday indulgence.
Ingredients
Instructions
- Cream butter, Crisco, and sugar together until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Sift flour three times to ensure even mixing.
- Gradually add flour to the creamed mixture, mixing well.
- Add sour cream, baking soda, bourbon, and vanilla, and mix until smooth.
- Grease and flour a Bundt cake pan.
- Pour batter into the prepared pan.
- Put the cake into a cold oven and bake at 350°F (175°C) for 1 hour and 15 minutes.
- Remove the cake and let it cool for 10 to 15 minutes before removing from the pan.
Tips & Substitutions
For a moist pound cake, ensure that the butter is softened to room temperature before creaming. You can substitute the bourbon with apple juice for a non-alcoholic version or use vanilla extract for added flavor. If you don’t have cake flour, you can make a substitute by measuring out 3 cups of all-purpose flour and removing 6 tablespoons, then adding 6 tablespoons of cornstarch.
Serving Suggestions
This pound cake is delicious on its own, but it can also be served with fresh berries and whipped cream for a delightful dessert. It pairs beautifully with a cup of coffee or tea. For a twist, try serving it alongside Butterscotch Taffy for a sweet combination. You can also drizzle a simple glaze over the top for an extra touch of sweetness.
Storage & Reheating
Store leftover pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and freeze it for up to 3 months. To reheat, slice and warm individual pieces in the microwave for about 10-15 seconds or in a low oven until just warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Mamie Turner'S Pound Cake contains roughly 426 calories, with 3g protein, 46g carbohydrates, and 2g fat. Note that it is relatively high in sodium, at 650mg per serving (28% 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 flour?
While cake flour is recommended for its fine texture, you can use all-purpose flour if that's what you have. Just keep in mind that the cake may be slightly denser without the lighter cake flour. Make sure to sift it well to aerate it.
What should I do if my cake is sinking in the middle?
A sinking cake often indicates that it was underbaked or that too much moisture was added. Ensure that you follow the baking time closely and check for doneness by inserting a toothpick in the center; it should come out clean when the cake is done.
Can I add mix-ins like nuts or chocolate chips?
Yes, you can certainly add nuts or chocolate chips to the batter. Just fold in about a cup of your desired mix-ins after combining all the wet and dry ingredients. This will add texture and flavor to your pound cake.
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).