Mountain Pound Cake
A rich, moist pound cake with vanilla flavor, perfect for special occasions or as a comforting treat with coffee. Its dense texture and buttery taste appeal to all.
Ingredients
Instructions
- Cream oleo, Crisco, sugar, and eggs together.
- Mix baking powder into the flour.
- Add the flour mixture alternately with milk to the creamed mixture.
- Add vanilla flavoring and mix well.
- Pour batter into a greased tube pan.
- Put the pan in a cold oven.
- Set the temperature to 350°F and bake for 1 1/2 hours.
- Do not open the oven door during baking.
Tips & Substitutions
For a lighter texture, ensure your ingredients are at room temperature before mixing. If you don't have Crisco, unsalted butter can be used as a substitute. Make sure to mix the baking powder thoroughly with the flour to avoid any clumps. If you prefer a richer flavor, consider adding a teaspoon of almond extract along with the vanilla. This cake pairs beautifully with Jan Hagles.
Serving Suggestions
Serve slices of Mountain Pound Cake with a dusting of powdered sugar or a dollop of whipped cream for added indulgence. Fresh berries or a scoop of ice cream can make for a delightful pairing. This cake also works well as a base for trifle or layered desserts, making it a versatile option for any occasion.
Storage & Reheating
Store leftover Mountain Pound Cake in an airtight container at room temperature for up to four days. For longer storage, wrap the cake tightly in plastic wrap and freeze for up to three months. To reheat, thaw at room temperature and warm individual slices in the microwave for a few seconds for a fresh-baked taste.
Nutrition & Diet Analysis (per serving)
Each serving of Mountain Pound Cake contains roughly 863 calories, with 7g protein, 96g carbohydrates, and 4g fat. It is an excellent source of calcium (34% of the Daily Value) and vitamin C (23% of the Daily Value), and a good source of potassium and iron. Note that it is relatively high in sodium, at 669mg per serving (29% 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 fat instead of Crisco?
Yes, you can substitute Crisco with unsalted butter or margarine. Keep in mind that this may slightly alter the texture and flavor of the cake, but it will still yield delicious results. Just ensure that the butter is softened to room temperature for easy creaming.
What can I do if my cake doesn't rise?
If your Mountain Pound Cake doesn't rise as expected, check the freshness of your baking powder and ensure it's properly mixed with the flour. Also, avoid overmixing the batter once the flour is added, as this can lead to a denser cake. If you used cold ingredients, that could also affect the rise.
How can I enhance the flavor of the cake?
To enhance the flavor of your Mountain Pound Cake, consider adding citrus zest, such as lemon or orange, to the batter. You can also experiment with different extracts, like almond or coconut, for a unique twist. Pairing it with a fruit compote or a drizzle of chocolate sauce can further 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).