Mary'S Pound Cake
Mary's Pound Cake is a rich, dense dessert with buttery flavor and moist texture, perfect for special occasions or teatime indulgence, appealing to those who love classic baked goods.
Ingredients
Instructions
- Cream together the margarine, Crisco, and sugar.
- Add baking powder, vanilla, and eggs one at a time, beating well after each addition.
- Add milk and flour alternately, beating well each time. The batter will be very thick like whipped cream.
- Grease and flour a large tube pan.
- Place the batter in the prepared pan and place it in a cold oven.
- Turn the oven to 350°F.
- Bake for 1 1/2 hours. Do not open the oven during baking.
Tips & Substitutions
For best results, ensure all ingredients are at room temperature before starting. If you don’t have margarine, you can substitute with softened butter for a richer flavor. To add a twist, consider incorporating lemon zest or almond extract along with the vanilla. Make sure to beat well after each egg addition to achieve a light texture. Additionally, using a tube pan helps the cake cook evenly.
Serving Suggestions
Mary's Pound Cake is delicious on its own, but you can elevate it by serving it with fresh berries and whipped cream for a delightful dessert. It pairs beautifully with Yummy Coconut Cake or can be enjoyed alongside a cup of coffee or tea. For a special touch, drizzle with a simple glaze or serve with a scoop of vanilla ice cream.
Storage & Reheating
Once cooled, wrap the pound cake tightly in plastic wrap or aluminum foil to keep it fresh. Store it at room temperature for up to 3 days. For longer storage, you can freeze slices in an airtight container for up to 2 months. To reheat, simply place a slice in the microwave for 10-15 seconds or enjoy it at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Mary'S Pound Cake contains roughly 501 calories, with 0g protein, 6g carbohydrates, and 49g fat. Note that it is relatively high in sodium, at 557mg per serving (24% 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 for this recipe?
While Swans Down cake flour is recommended for its fine texture, you can use all-purpose flour if needed. The cake may be slightly denser, but it will still turn out delicious. Just be sure to measure accurately and avoid overmixing.
What should I do if my cake is sinking in the middle?
A sinking cake can be caused by underbaking or too much moisture. Make sure your oven is preheated properly and bake until a toothpick inserted in the center comes out clean. Also, avoid opening the oven door during baking, as this can cause temperature fluctuations.
How can I add flavor variations to this pound cake?
You can easily customize the flavor by adding ingredients like citrus zest, cocoa powder for a chocolate version, or nuts like chopped pecans or walnuts. Spices like cinnamon or nutmeg can also enhance the flavor profile, offering a unique twist to the classic recipe.
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).