Miracle Whip Pound Cake
A moist and rich pound cake featuring a unique twist with Miracle Whip, resulting in a tender crumb and subtle tang. Perfect for dessert or tea time, this cake offers a delightful blend of sweetness and creaminess, appealing to those who enjoy classic flavors with a twist.
Ingredients
Instructions
- Cream together the Crisco, margarine, and sugar.
- Add eggs, one at a time, mixing well after each addition.
- Alternately add flour and milk to the mixture, beginning and ending with flour.
- Stir in vanilla extract.
- Pour batter into a greased 10-inch tube or bundt pan.
- Bake in a 350°F oven for 1 hour and 10 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool before removing from the pan.
Tips & Substitutions
For a lighter texture, ensure your margarine is softened to room temperature before creaming with the Crisco and sugar. You can substitute buttermilk for the milk for extra moisture and flavor. If you don't have Swans Down cake flour, you can make your own by combining all-purpose flour with cornstarch. This cake is versatile and can be flavored with lemon or almond extract instead of vanilla.
Serving Suggestions
This Miracle Whip Pound Cake is delicious on its own, but it pairs beautifully with fresh berries and whipped cream for a delightful dessert. You can also serve it alongside a scoop of vanilla ice cream or a slice of Mom'S Christmas Torte for a festive treat. Consider dusting it with powdered sugar or drizzling with a simple glaze for added sweetness.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and place it in the freezer, where it can last for up to 3 months. To reheat, let it thaw in the refrigerator overnight, then warm individual slices in the microwave for about 10-15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Miracle Whip Pound Cake contains roughly 906 calories, with 3g protein, 45g carbohydrates, and 64g fat. It is a good source of calcium (11% of the Daily Value) and iron (10% 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 regular butter instead of margarine?
Yes, you can use regular butter instead of margarine. Just ensure it is softened to room temperature for the best results. The flavor may be slightly richer, but it will still yield a delicious cake.
What should I do if I don't have a tube pan?
If you don't have a tube or bundt pan, you can use two 9-inch round cake pans instead. Just be sure to adjust the baking time, checking for doneness about 10-15 minutes earlier.
Can I add mix-ins like nuts or chocolate chips?
Absolutely! You can fold in nuts, chocolate chips, or even dried fruits into the batter after mixing in the vanilla. Just keep in mind that this may change the baking time slightly.
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).